Cucumber Sangria makes use of fresh food

In their own words: "Fresh is a flavor you can taste. Whether it's the peppery first radishes of spring, a perfectly ripe summer peach that sends juice cascading down your chin or a sublimely crisp, sweet-tart fall apple, there is no doubt that eating fresh produce at its peak makes it taste better – and makes it better for you, too."

What you get: Recipes are organized into Breakfast and Brunch; Appetizers, Snacks & Drinks; Main Dishes; Big Salads; Soups, Sandwiches & Pizzas; Little Salads & Sides; and Desserts. There's also a guide for buying, storing and preparing local produce. Later this season we're looking forward to trying Crepes with Strawberries and Lemony Crème Fraiche (Page 12); Barley-Sweet Corn Chopped Salad with Lime-Cumin Vinaigrette (P. 185); and Zucchini, Cheddar and Sage Crust Pizza with Chicken and Apples (P. 235).

What we made:

Cucumber Sangria

Serves 8

1 small honeydew melon

1 seedless cucumber, thinly sliced

1 lime, thinly sliced

12 fresh mint leaves

¼ cup lime juice

¼ cup honey

1 750-millilter bottle Sauvignon Blanc or other semi-dry white wine, chilled

1 1-liter bottle carbonated water, chilled

Fresh mint sprigs and/or leaves (optional)

Directions:

Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher combine melon, cucumber, lime slices and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours.

To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.

Tip: If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers.

147 calories per serving

Our assessment: The taste-testers were skeptical that cucumbers would complement wine, but all of them were delighted by how light and refreshing this sangria is. We think it would be a great addition to a Cinco de Mayo celebration. Local honey given to us by staff reporter Steve Bennish, who's also a beekeeper, added to the sangria's good-for-you deliciousness.