As I was grocery shopping yesterday, I caught the very first glimpse of Spring in the produce department. It might still be gray, cloudy, and generally dark outside, but inside it was warm and colorful, with bright fruits begging to be bought. There were bright green limes, plump navel oranges, and the elusive (at least in Michigan) meyer lemons. Another joyful discovery: blood oranges, with deep red flesh and a hint of raspberry flavor. My eye also caught another delight: fresh basil!

Citrus fruits are in season right now, as unlikely as that seems as the temperature drops. Now is the perfect time to try varieties of oranges, grapefruit, and clementine tangerines. Grapes are also in season, from generic red and green varieties to the more exotic concord (well, as exotic as grapes can get). Fall staples apples and pears are still around, but not at their peak, so select carefully. The last batch of apples I brought home were mushy and mealy, quite a disappointment, though I’ve had better luck with pears. Now is also a good time for root vegetables like carrots, parsnips, and turnips.

So, with my plethora of bright and colorful Spring-like goodies, I am planning a few recipes and beverages (did someone say Sangria?). Keep checking for updates!

Want a bowl of comfort food? Try this simple and quick recipe for a homemade “Alfredo” style sauce. Toss this sauce with any pasta, such as angel hair or fettuccine. I prefer whole wheat pasta, it seems heartier to me, but that’s my personal taste. This sauce is warm, creamy, and soothing after a harsh winter day. There is no need to add salt to this sauce, as the condensed soup has enough sodium.

1 can condensed cream of mushroom and chicken soup
1 can-ful of milk
1/3 cup shredded Parmesan cheese
fresh ground black pepper

Over medium heat, combine condensed soup and Parmesan cheese in a small saucepan. Fill empty soup can with milk, add it to the saucepan gradually, until sauce is at desired consistency. Stir well, heating sauce for 10-15 minutes until smooth (do not bring to a boil, reduce heat if needed). Top with ground pepper to taste, serve immediately over pasta.

If you bring the pasta water to a boil first, the sauce will be ready by the time the pasta is cooked. Spoon sauce over pasta, top with additional Parmesan cheese if desired.

Otherwise known as a Blondie, celebrate today with this brownie sans chocolate. I only have on recipe for Blondies on the website: Apple Blondies with Caramel Frosting. If that doesn’t tickle your fancy, try these Butterscotch Blondies from Cooking Light magazine, featured on MyRecipes.com.

 Want to make a batch of tasty Sangria? Start with a bottle of Wild Bunch California Red Wine and add the following:

3/4 cup simple syrup, or to taste
(see below) 
1 orange, cut into wedges  
1 lemon, sliced
1 lime, sliced
10 to 15 strawberries, halved or quartered if large

Place fruit in a large pitcher, pour wine and simple syrup over the fruit. Stir well, slightly crushing fruit. Fill glasses with ice. Pour wine over ice and spoon fruit on top.

Simple Syrup:
1 1/3 cups sugar
1 1/4 cups water

To make Simple Syrup:
In a small saucepan, bring sugar and water to a boil, stirring. Boil until sugar dissolves. Let syrup cool and chill, covered. Simple Syrup will keep for 2 weeks. Chill, covered, until ready to use. Makes 1 1/2 to 2 cups syrup.

The Winter Winery is back for 2008! The first feature of the year is this tasty yet inexpensive red wine from Wild Bunch Wines. The combination of fruity notes from strawberry and raspberry and spicy notes of cinnamon, cloves, and anise give this wine a rich flavor and finish. Like many of my other features, this wine is screwtop, which is becoming more and more popular with vineyards.

Wild Bunch’s Red Wine is a combination of Zinfandel (69%), Syrah (25%), and Barbera (6%). The blend is quite sophisticated, but if it does not tickle your fancy this wine makes a great sangria!

To make an easy sangria, you can add a splash of orange juice and sliced lemons or strawberries. Another suggestion would be to make a simple syrup: equal parts water and sugar in a saucepan, heated until the sugar is completely dissolved and water thickens slightly, and cooled completely. Mix a small amount of simple syrup with the wine and fresh fruit of your choice. Pour over ice and enjoy!

Just as a note: Sangria is practically the only time it is acceptable to add ice to wine. I have had Sangria served to me in a variety of glassware: red wine glasses, white wine glasses, martini style glasses, big fishbowl glasses, highball, and more. I’m also guilty of using plastic drinking cups on vacation. Use whatever you prefer or have on hand, since we are already breaking the wine rules, what’s one more? Here, I’ve stolen James pilsner glass: