Welcome, March
Seasonal Shifts at The GoodLife & Flour Craft plus a recipe to kickstart your early Spring cooking.
March always feels like a shift I sense before I can fully see it. There’s more light at the end of the day and a subtle return of energy - enough to cook a little differently, to plan ahead, to make an extra stop at the farmers market in search of what’s new. The first signs may be modest, but they carry real momentum.
At The GoodLife, our little shop is filled with all things that hint at Spring: floral wreaths, long-lasting bouquets, and cookbooks featuring lighter fare and salad inspiration for making good use of those first, local greens. It’s also the start of my favorite season for antique markets, so I’ll be bringing in new treasures weekly - pieces that feel collected, layered, and ready to mix into your modern home.
Picnic basket rental season officially begins this month. We’re planning a special curated basket for Easter weekend, or you can come in at your leisure and choose from our heirloom-quality baskets to make your own.
In the Flour Craft kitchens, the shift shows up in flavor. Asparagus, artichokes, goat cheese, and the first local strawberries begin to appear. We welcome back brighter fruit notes — rhubarb and apricot - along with early floral hints of rose and lavender. And behind the scenes, we’re already thinking about Easter and Passover: carrot cake, hot cross buns, almond cake, and more. Easter pre-orders open March 10th.
March is about cooking toward what’s coming - lighter, brighter, and still deeply satisfying.
So we’ll begin there, with roasted baby carrots layered over a creamy, whipped pistachio feta. Trust me on this, the sum is so much more than the parts of this dish. It’s simple and seasonal but incredibly satisfying - caramelized edges, fresh herbs, and just enough brightness to evoke the spirit of Spring.
Let’s get started.
xo-Heather
Roasted Baby Carrots with Whipped Pistachio Feta
Makes: 4 servings
Active Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients
1 ½ pounds (about 2 bunches) medium carrots, any mix of colors
4 TB extra virgin olive oil, divided
1 tsp fine kosher salt
½ tsp finely ground black pepper
1 TB finely chopped fresh thyme leaves, or dried Za’atar spice mix
7-ounce block sheep’s milk feta
½ cup plain Greek yogurt
1 tsp lemon zest
½ cup shelled pistachios
Method
Preheat the oven to 400°F. Line a baking sheet with parchment.
Scrub the carrots well to remove any dirt. Trim the green tops to about 1 inch, reserving a handful for garnish. Cut any larger carrots in half lengthwise so they are roughly uniform in size for even roasting.
Toss the carrots with 2 TB olive oil, salt, pepper, and thyme (or Za’atar). Spread evenly on the prepared sheet pan and roast for 35-45 minutes, turning once halfway through, until fork-tender and caramelized at the edges.
While the carrots roast, prepare the whipped feta.
Add the pistachios to the bowl of a food processor and pulse until they resemble fine crumbs. Transfer 1-2 tablespoons to reserve for garnish.
Add the feta, Greek yogurt, lemon zest, and 1 TB olive oil to the processor. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Spread the whipped feta onto a serving platter using the back of a spoon. Arrange the roasted carrots over the top. Drizzle with the remaining 1 TB olive oil and finish with reserved pistachios and finely chopped carrot tops.
Serve warm or at room temperature.
Chef’s Notes
I rarely peel fresh spring carrots, especially if they’re organic. A thorough scrub is usually enough.
Reserve the carrot tops - they make a vibrant pesto (omit cheese) for drizzling over fish, roasted vegetables, or eggs.
Always use block feta rather than pre-crumbled for the smoothest whipped texture.
Roast at 400-425°F for proper caramelization. Cooking time will vary depending on carrot size - look for deep golden edges without scorching.
Make It Your Own
Finish with a drizzle of hot honey.
Add a scattering of extra chopped carrot tops for brightness.
Top with a simple arugula & date salad for a heartier, composed plate.
Serve as a side, or spoon over cooked gluten-free orzo or quinoa to make it a main.
For the Days That Follow
This holds well for next-day meals and tastes just as good at room temperature.
One easy repurpose: tuck the carrots, your favorite protein, and a swoosh of whipped feta into a gluten-free pita or almond flour tortilla for a portable lunch on the go.
Use the feta as you would hummus- for dipping vegetables, swiping pitas, or topping falafels.
Prep Notes for the Week
What to cook ahead:
Roast the full batch of carrots and make the whipped feta at the start of the week.
What to add last minute:
Finish with herbs, hot honey, or additional greens just before serving.
What’s okay to skip:
If you’re short on time, skip the garnishes and serve the carrots directly over the feta — the core flavors carry the dish.
photo credits- erin scott from the Flour Craft Bakery Cookbook & Michelle Ewart
