Welcome, April!
A joyful return to the true beginning of spring cooking.
April arrives with a softness in the air that draws us back outside. Meals begin to move outdoors again - a table set in the sun, a simple picnic, or an early evening gathering with friends. The food follows suit, becoming brighter and lighter, the kind of cooking that feels right for lingering conversations and the first celebrations of spring.
For me, this month marks the true beginning of spring cooking. I’ll plant the first garden of the year - an act that always feels hopeful, full of promise for the months ahead. It’s also when grilling begins to return to the routine and the table starts to fill with the flavors that define the season: asparagus, spring onions, romanesco, peas, tender greens like spinach and sorrel, and the bright lift of herbs like chervil and mint.
This month we’ll cook with that same sense of freshness - recipes built around early spring produce, simple techniques, and meals that are easy to return to as the rhythm of the season settles in.
At the bakery, the pastry case is beginning to reflect the season as well. Hot cross buns will be available daily between now and Easter, and spring fruit will begin to make its return - first strawberries, followed soon by apricots. Carrot cake will remain a staple this month, available both by the slice and in cupcake form, while the savory menu begins to feature more of the season’s vegetables, including radishes, asparagus, and artichokes. Our lemon and lavender scones will continue to anchor the morning lineup.
April cooking at Flour Craft leans into the first true ingredients of spring - tender greens, sweet peas, asparagus, rhubarb, and plenty of fresh herbs. Things lighten up, feel fresher, and more vibrant. We encourage you to take your Flour Craft goodies outdoors, whether that’s to the beach, on a picnic, or to enjoy on our patio under the redwoods.
At the GoodLife Shop, we’ve been stocking shelves with vintage treasures gathered from recent antique markets - floral plates, charming glassware, mix-and-match silver flatware, brass candlesticks, and crystal vases that feel perfectly suited for a spring table. You’ll also find timeless linen napkins, fresh floral wreaths and bouquets, and artisan Easter chocolates that make a thoughtful addition to any Easter basket.
If you join us here on Substack, we’ll begin with a few versatile sauces to keep on hand for the week ahead, followed by recipes that celebrate early spring produce - from pea fritters with whipped pistachio feta to fresh ways to cook with rhubarb and fennel. As the month continues, you’ll also find vibrant meals that feel just right for warmer evenings and relaxed gatherings.
We’ll focus on simple dishes that highlight the season while making everyday meals feel easier to pull together. If you’re enjoying these seasonal rhythms in the kitchen, consider upgrading to a paid subscription to access the full archive of recipes, bonus posts, and weekly cooking guidance we share throughout the month.
This month’s free recipe: Grilled Swordfish with Asparagus, White Beans, and Citrus Gremolata
Why This Recipe Works
Grilled swordfish brings a rich, meaty texture that pairs naturally with bright citrus, fresh herbs, and the softness of marinated white beans. The components can be prepared in advance, making this a strong early-week meal that transitions easily into next-day lunches or lighter second-day dinners.
Grilled Swordfish with Asparagus, White Beans, and Citrus Gremolata
Ingredients:
Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
For the White Beans:
1 (15-oz can) cannellini beans, drained and rinsed
Zest & juice from 1 lemon
¼ tsp red chili flakes
2 TB extra virgin olive oil
½ tsp fine kosher salt
¼ tsp coarsely ground black pepper
¼ cup pitted green olives, chopped (I like Castelvetrano)
½ cup Italian parsley, finely chopped
For the Citrus Gremolata:
1 cup Italian parsley, finely chopped
1 small clove garlic, minced
Zest & juice from 1 lemon
Zest & juice from 1 lime
½ tsp fine kosher salt
¼ tsp finely ground black pepper
4 TB extra virgin olive oil
For the Asparagus & Swordfish:
2 bunches (about 2 lb) jumbo asparagus, ends trimmed
1.5 lb swordfish steaks
1 tsp fine kosher salt
½ tsp finely ground black pepper
2 TB extra virgin olive oil
Method
Prep the white beans. In a medium bowl, combine all the ingredients and toss to coat the beans with the dressing. Set aside to marinate while you prepare the other ingredients.
Make the gremolata. In a small bowl, whisk together all of the ingredients except the olive oil. While whisking, stream in the oil to emulsify- set aside.
Heat a grill or grill pan to 450°F. Season the fish and the asparagus with salt, pepper, and olive oil. Place the asparagus on the grill horizontally to char on both sides, about 5 minutes. Set aside.
Scrape the grill to clean it from any asparagus bits and make sure it is hot and the fish is well coated with oil on both sides. Place the fish directly on the hot grill grates and sear- do not disturb the fish while it is cooking. When it naturally releases from the grill, after about 3 minutes, turn it 90 degrees to sear in a crosshatch pattern. Cook for another 3 minutes, until the fish naturally releases from the grates, before flipping and repeating the searing and turning process on the opposite side.
To serve - place the beans on a serving platter, scatter the asparagus over top. Cut the swordfish into 4 portions and place it on top of the beans and veg on the platter. Spoon the gremolata liberally over the top of everything to dress. Serve family-style.
Chef’s Note:
The white beans and gremolata can both be made ahead and held in the refrigerator, making this an easy meal to pull together at the start of the week. Leftover beans and asparagus carry well into next-day meals - tossed with greens, folded into a grain bowl, or served alongside a simple protein. The citrus gremolata is worth keeping on hand; it brightens everything it touches.
