Easy Spring Recipes for Entertaining + Best Wines to Pair
I love leaning into easy spring recipes and wines as a way to shake off the winter blues. Everything starts to feel lighter — the food, the colors, even what I want to drink.
These are the recipes I come back to every year (with a few upgrades), plus the wines I’ve been reaching for lately.
Flower Cucumber Salad
A very simple salad that somehow feels a little extra, in the best way. The flower cut makes it look like you tried harder than you did, and the flavor is super fresh, bright, and crisp.
Ingredients
- 1 pack mini / Persian cucumbers
- Red onion or shallot
- White wine vinegar
- Olive oil
- Lemon juice
- Salt + pepper
- Chamomile flowers for garnish
Directions
Cut the ends off each cucumber. Holding it steady, slice small slivers along the edges to create a flower shape, then slice into rounds. Thinly slice your onion or shallot.Toss everything together with olive oil, white wine vinegar, and lemon juice. Season well with salt and pepper and serve cold.
It’s crunchy, citrusy, and perfect with a chilled glass of Sancerre.
Daisy & Tulip Crostini
These are almost too cute to eat — almost. They’re one of my favorite things to put out when people come over because they look impressive but take almost no effort.
Ingredients
- Baguette
- Mini red and yellow tomatoes
- Mini Mozzarella balls
- Chive cream cheese
- Chives
- Basil leaves
Directions
Slice the baguette and broil for a couple minutes on each side until golden.
For the daisies, slice mozzarella into rounds and layer with a yellow tomato in the center. Add a basil leaf for a little extra color.
For the tulips, spread chive cream cheese on each toast. Use chives as the stems and slice the tops of mini tomatoes to create the tulip shape.
They’re fresh, a little whimsical, and always the first thing gone.
Flower Log Goat Cheese
This is my go-to “I need something pretty but effortless” appetizer.
Ingredients
- Goat cheese log
- Pansies (edible flowers)
- Honey
Directions
Place washed pansies on the goat cheese and gently press them in using plastic wrap so they stick. Transfer to a serving dish and drizzle with honey.
It’s creamy, slightly tangy, and the floral detail makes it feel instantly elevated with almost no effort.
Asparagus & Pea Orzo Salad
This is one of those “make once, crave all season” salads. It’s bright, herby, and works for everything from lunch to a side dish for dinner.
Ingredients
- Orzo pasta
- Asparagus
- Sweet Peas
- 1/2 Shallot
- 3/4 cup of feta cheese
- Chives, mint or any herbs you have (parsley & dill would also be good!)
- juice of one lemon
- 1/4 cup of olive oil
- 2 T. of white vinegar
- Salt to taste
- Optional – pansies for garnish
Directions
Cook the orzo and toss with a little olive oil so it doesn’t stick. Blanch the asparagus and peas until bright green and just tender.
Finely chop the shallot, herbs, and feta, then mix everything together. Add lemon juice, olive oil, vinegar, and salt to taste.
Serve right away or chilled. Check out the full recipe reel and wine pairing.
It’s light but still satisfying, exactly what I want this time of year! Try pairing this with a Sauvignon Blanc.
Radis Au Beurre
I became fully obsessed with this last spring and haven’t looked back.
Ingredients & Directions
It’s as simple as it sounds: radishes, butter, flaky salt.
I like to whip the butter so it’s extra soft and airy, then dip the radishes and sprinkle with salt.
It’s crunchy, creamy, and surprisingly addictive.
Flower Ice Cubes
The smallest detail that makes everything feel special.
Freeze edible flowers into ice cubes and add them to sparkling water or wine.
It instantly elevates whatever you’re serving — no extra effort required.
Asparagus Tarte
Buttery, cheesy, and one of the easiest spring recipes that also “looks fancy”.
Ingredients
- Puff pastry (thawed)
- Gruyère cheese (shredded)
- Asparagus
- 1 egg (for egg wash)
- Olive oil
- Salt + pepper
Directions
Preheat oven to 400°F. Roll out puff pastry onto a baking sheet and lightly score a border around the edges.
Sprinkle grated Gruyère evenly across the center. Trim asparagus to fit and lay it in a single layer on top. Drizzle with olive oil and season with salt and pepper.
Brush the edges with egg wash and bake for 20–25 minutes until golden and puffed.
It’s rich, crisp, and perfect with a glass of something bubbly.
Spring Wines I’m Pouring
Champagne Rosé
Nothing says spring like rosé, and Champagne rosé just makes it feel a little more celebratory. I love Champagne Laurent-Perrier for its red fruit and brioche notes. Champagne Pierre Paillard, Champagne Taittinger and Ruinart are also always solid.
Chablis
I will always be a Chablis person. This time of year I want something crisp, but with a little more depth than Sauvignon Blanc. Louis Latour Chablis is an easy one to find and consistently good. Also check out my recent Trader Joe’s Wine Haul for what I picked up there!
Muscadet Sèvre et Maine
This is another solid crisp white option. Don’t be fooled by the name “Muscadet” it is NOT sweet but in fact very dry. Think clean, mineral, and refreshing. It’s the ultimate seafood and oyster wine!
Non-Alcoholic Options
I always like having a few non-alcoholic options on hand, whether for guests or just when I want something lighter.
Beau Viva makes a great sparkling option (from the producers of AIX rosé), and Pierre Chavin has some of the best still wines I’ve tried! They are dry, French, and honestly very close to the real thing.
Check out this post for more non-alcoholic wine recommendations.
