That Jardin

This jardin chard seems to be growing all year round.

And I just love the Lebanese-style stuffed chard (click here for recipe). The dilemma though is not enough chard leaves for a full meal.

The solution was - what else can I stuff.

A nice zucchini from a friend's jardin, some peppers from a farmers' market and I had enough to prepare a major stuffed vegetables feast.

All was stuffed with rice, chickpeas, tomatoes, onions and parsley mix and put all together in a pot with lemon juice and water to cook.

A couple of hours later, a beautiful platter was served.