Welcome to the site.
I would go with a pils malt extract. 2 cans of LME or 5 lbs of DME, plus .75 lbs of cane sugar would be a good place to start. A full boil would be perfect to help keep the color light, but if that isn't an option I would add half the extract with 5 minutes left in the boil. For hops, what sort of character do you want? I am about to brew a saison loaded with Saaz, which will give it more of a spicy/herbal character, but you could do pretty much any hop you enjoy. Just add enough hops at 60 minutes to get to 35 IBUs (this will differ by AA%, and boil size, use a IBU caclulator to help). Then add 2 oz of the hop of your choice at the end of the boil.
Ferment warm (80-90) with the saison strain of your choice. Some have attenuation issues, so you might consider adding a pack of US-05 or T-58 after a couple weeks to help it finish dry (make sure to check the gravity to ensure that fermentation is over). You might also consider adding an ounce of dry hops (for extra aroma) to the fermenter after the fermentation is over. Then prime/bottle for moderate-high carbonation.
Hope that helps, good luck brewing.