We seek garden delights, as winter deepens. Try my Zucchini Roulade to brighten your dining experience. First, slice thoroughly washed zucchini lengthwise. Briefly sauté each slice. Pat those dry. Spread a portion of ricotta cheese on one side of each zucchini strip. Then, roll each zucchini strip, individually, to stand up with the green edge showing. The yield will be multiple roulades. In a heat-proof dish, to serve family-style or in individual au gratin baking dishes, carefully place the roulades, upright. Then, make a lovely Alfredo sauce by adding Parmesan cheese to a basic beurre blanc sauce. Ladle the Alfredo sauce over each roulade and sprinkle with fresh herbs. Serve hot and just prior to serving, add a generous clump of a fresh herb bouquet to the serving dish. This is wholesome and enticing entrée, which welcomes the gardener’s selection on a bleak, cold winter’s evening. © Kelly McBride Loft