I’m writing to you from Rancho la Puerta in Tecate, Mexico where I’m completing a week as a guest chef.  It’s repeatedly voted as the “World’s Best Destination Health Spa” by Travel + Leisure. Nestled at the foot of Mount Kuchumaa with 40 miles of hiking trails, world-class fitness classes, and farm-to-table dining being able to teach and cook here is one of my greatest career experiences.

Chef Reyna Venegas and I prepared a food and wine dinner featuring ingredients from the garden and wines from Mexico. (It was so much fun!!) This Grilled Zucchini Stuffed with Feta and Herbs was one of the appetizers. It looks fancy — and is with the sexy tuff of zucchini flower — but remove the flower and you have an easy make-ahead nibble perfect for summer entertaining.

This recipe is a great way to showcase summer squash in a way that is not simply a grilled vegetable or a cheesy squash casserole.

This issue of Good and Good for You™ also shares: 

• The Best Life Living Tip: How to Walk it Off 👟
• The Self-Care Technique: Take a Look at Eye Yoga 👀
• Ideas and Inspiration: A 102-year Mover, Shaker, and Wall Mover 💪🏻

Read on for more — including this recipe for Grilled Zucchini Stuffed with Feta and Herbs.