Grilled Zucchini Rolls with Herbs and Cheese

3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices

1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.



In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.

Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

From The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger

Lunch Out

Far from fancy.

Turkey, cheddar, and spinach on sourdough with Lay's chips and a cold can of Diet Coke.


Salad with roasted red peppers, goat cheese, and toasted pine nuts.



Yet it was extraordinary: sitting outside for lunch, enjoying the spring weather, the blue skies, the Bradford pear in bloom. Incredible.

Spaghetti Sauce over Spaghetti Squash

Every couple of weeks we have spaghetti, what The Child calls "Jeffrey 'sghetti." It's usually a mixture of ground turkey and ground beef, sauteed, fat drained off, and tossed with a jar of some kind of marinara-florentine sauce.

Ever since we discovered spaghetti squash, we've taken to serving the sauce over the cooked squash. I don't know that we've ever told The Child he was eating a vegetable (in addition to the spinach in the sauce) rathe than pasta. He hasn't seemed to notice the difference.

Roasting spaghetti squash and shredding it with a fork is little trouble. Eating the squash in place of pasta is an easy way to get in more vegetables.