Spring has officially arrived, bringing longer days, warmer breezes, and the perfect excuse to refresh your wardrobe! Spring weekend style is all about effortless outfits that blend comfort with chic appeal—perfect for casual outings or relaxed gatherings. And of course, no Fridays with Oscar is complete without a happy hour! This week, we’re celebrating Kelly’s upcoming trip to Barcelona with a Spanish-inspired spread—delicious tapas, a refreshing glass of sangria, and stylish weekend looks to match. Whether you’re searching for spring outfit inspiration or the perfect sip for your next get-together, we’ve got you covered!
Beth’s Spring Weekend Style
A red shoe is a game-changer—it adds a bold, confident touch to even the simplest outfits. The Naturalizer Mary Jane Slingback Flats, available at Amazon, combine timeless elegance with modern comfort, making them the perfect statement piece. Whether paired with denim or a dress, they instantly elevate your look with a pop of color and a touch of sophistication.
Shop Beth’s Spring Weekend Style
Kelly’s Spring Weekend Style
To complete the look, gold slide sandals are an easy way to add a refined touch without sacrificing comfort. Their metallic sheen is neutral enough to pair with a variety of spring staples. Whether you’re strolling through the farmer’s market or enjoying an alfresco brunch, these chic slides bring effortless sophistication to any weekend wardrobe.
Shop Kelly’s Spring Weekend Style
Red Sangria
No Spanish-inspired happy hour is complete without a refreshing glass of sangria! This classic Iberian cocktail is a vibrant blend of red wine, fresh citrus, and a touch of sweetness, making it the perfect sip for a warm spring evening. Traditionally, Spanish sangria features bold, fruity flavors from oranges, lemons, and apples, balanced with a splash of brandy or orange liqueur for depth. Served over ice and garnished with fresh fruit, it’s a festive and easy-to-make drink that instantly transports you to a sun-drenched terrace in Spain.
- 1 Granny Smith or other green apple cored and chopped
- 1 orange thinly sliced, then sliced into quarters
- 1 lemon or lime thinly sliced
- ⅓ cup raspberries or sliced strawberries
- 1 750 mL bottle Tempranillo, Garnacha, or Rioja wine
- ½ cup orange juice
- ¼ to ½ cup Cointreau Grand Marnier, or brandy
-
Place the apple, orange, lime, and raspberries in a large pitcher. Pour in the wine, orange juice, and Cointreau and stir. Chill overnight (I like to chill mine for 24 hours for optimal fruit-infused flavor).
-
Serve in glasses filled with ice.
Tuna Stuffed Eggs
This tapa, Tuna Stuffed Eggs, was one of my top 3 tapas we had in Barcelona! Super easy to make, without special ingredients, this tapa is such a great twist on one of our Southern favorites, Deviled Eggs. It will taste more authentic if you make the aioli, but if you want to skip that and use mayo, it’s totally OK. Just be sure to add garlic and lemon juice to the mayo. I re-created the version of this tapa that we enjoyed at our favorite tapas place, Casa Alfonso, which has been in continuous business since 1934. Casa Alfonso is more than a tapas bar; they serve traditional Catalonian cuisine, and they have a deli counter for take-away meats and cheeses. I hope you give these Tuna Stuffed Eggs a try – they are truly fantastic.
Spanish Aioli
- 3-4 garlic cloves
- ⅔-3/4 cup extra virgin olive oil
- 1 large egg yolk at room temperature
- salt to taste
- 1 teaspoon lemon juice freshly squeezed
- if you use mayo, use ⅓ cup and stir the garlic and lemon juice into the mayo.
Tuna Stuffed Eggs
- 6 Hard Boiled Eggs cooled
- 2 cans Oil-Packed Tuna drained
- 2 tbsp. finely chopped Green Olives
- Paprika
Spanish Aioli
-
Peel and mince the garlic cloves.
-
Place the minced garlic into the mortar. Using the pestle, begin to pound the minced garlic until it is well mashed.
-
Add the egg yolk and salt to the mashed garlic and stir well.
-
Start adding the olive oil very slowly and only a little at a time, making sure to stir the mixture constantly. Go slowly so that the garlic and oil have a chance to blend well. (Feel free to use a hand mixer for this process to keep your arm from getting fatigued.)
-
Keep going until all the oil is added and the mixture is thick and smooth, then add the lemon juice.
-
Refrigerate the mixture until ready to serve as a dip or sauce with your favorite appetizers or on a sandwich. It will keep for up to 7 days in the fridge.
Tuna Stuffed Eggs
-
Slice the eggs in half lengthwise, and gently separate the yolks from the whites and set aside.
-
In a medium bowl, mix the tuna with 1 tablespoon of the aioli. We only want the tuna to be slightly cohesive, not like tuna salad. Mix in the chopped olives. Taste and season with salt and pepper as needed.
-
Using a regular spoon, scoop some tuna into the spoon. Place one egg yolk half in the center of the tuna on the spoon. With a second spoon, scoop more tuna on top of the yolk to cover. Gently mold the tuna around the yolk and shape it into a mound that will fit on top of the egg white half. Repeat with remaining eggs and tuna.
-
Top each tuna-stuffed egg with a dollop of aioli and sprinkle with paprika.
Cheers to Spring Weekend Style and A Taste of Spain!
Oscar, Ollie, Kelly, and I wish you all a beautiful weekend!
About The Author
