Spring is here! It’s time to shake off the frost and break out of your winter rut. Getting into a new routine can be challenging, but with temperatures rising, now is the time to get outside and start fresh.

Start by planting a garden in your backyard to bring in new life and color. Whether you choose a vegetable garden to enjoy fresh produce or a wildflower garden to help bring pollinators, a new garden is guaranteed to bring happiness to your yard after a season of snow and rain. Track your growth progress by periodically taking photos or videos from day one until the end of the season, then create an Instagram Reel or TikTok to show off your hard work!

If you don’t have a green thumb, no worries! Invite your friends to a local wildflower farm where you can pick flowers to take home. Spend the day wandering the garden and finding the perfect flowers for a beautiful spring bouquet. On your way home, stop by a thrift shop to find a unique vase to fit your floral vibe. You never know what can be turned into a work of art! Once you arrive home, trim the stalks and start arranging your florals into a living masterpiece.

Spring is also allergy season, so if pollen isn’t your friend, get into a warm-weather mood by making your own ice cream! The flavor options are endless, but we recommend a classic vanilla bean ice cream that can also be used in a KORBEL California Champagne float. You’re guaranteed to escape the winter blues!

Champagne Float

• Ingredients
  • 24 ounces of KORBEL California Champagne
  • 8 raspberries
  • 4 tablespoons of vanilla bean ice cream
• Directions
  • Evenly divide sparkling wine into four champagne flutes
  • Put one tablespoon of vanilla ice cream into each flute
  • Top with two raspberries
  • Drink immediately and enjoy

Spring Sangria

• Ingredients
  • 1 bottle of KORBEL California Champagne
  • 32 ounces of club soda
  • 1 ½ cups of orange juice
  • ¼ cup of sugar
  • ½ cup of water
  • 3-4 stalks of rhubarb
  • Frozen strawberries and oranges for garnish
• Directions
  • Combine sugar and water in a small saucepan, add sliced rhubarb and mix over medium heat until sugar is dissolved
  • Cool to room temperature and strain rhubarb out of the simple syrup mixture
  • Pour orange juice, simple syrup and KORBEL California Champagne into a pitcher and stir
  • Add in sliced oranges and frozen strawberries, then chill for at least one hour
  • Top with club soda just before serving 

Pasta Primavera

• Ingredients
  • 10 ounces of dry penne pasta
  • Salt
  • ¼ cup of olive oil
  • ½ medium red onion, sliced
  • 1 large carrot, peeled and cut into matchsticks
  • 2 cups of broccoli florets, cut into matchsticks
  • 1 medium red bell pepper, cut into matchsticks
  • 1 medium yellow squash, sliced in quarter portions
  • 1 medium zucchini, sliced into quarter portions
  • 4 garlic cloves, minced
  • 1 heaping cup of grape tomatoes, halved
  • 2 teaspoons of dried Italian seasoning
  • ½ cup of pasta water
  • 2 tablespoons of fresh lemon juice
  • ½ cup of shredded parmesan cheese, divided
  • 2 tablespoons of chopped fresh parsley
• Directions
  • Bring a large pot of salted water to a boil and cook the penne pasta, reserve ½ cup of pasta water before draining
  • Heat olive oil in a deep skillet over medium heat and sauté red onions and carrots for two minutes
  • Add in broccoli and bell pepper and cook for an additional two minutes
  • Add in squash and zucchini and sauté for two additional minutes
  • Finally, add garlic, tomatoes and Italian seasoning. Cook for two more minutes.
  • Pour cooked veggies into the empty pasta pot, add drained pasta and lemon juice and toss while adding in pasta water.
  • Toss in ¼ cup of parmesan and parsley. Serve with remaining parmesan on top.