There’s no dish that’s tastier or more enticing than stuffed vegetables swimming in a pot of spicy red or tangy yellow sauce. Stuffed vegetables can also be served on a platter of colorful vegetables. Everyone has their favorite stuffed vegetables, which they recall from childhood. Some of us remember sitting at the kitchen table while our mothers or grandmothers spent time preparing various stuffed vegetable dishes. Each community has its own recipes, traditions and techniques, which make stuffed vegetable dishes so special and treasured. In my vegetable garden, I grow a few different types of Swiss chard and marrow, and so I was excited to try them out in place of grape leaves with beef and vegetarian fillings. Below, I’ve included recipes for stuffed grape leaves, cabbage, marrow and Swiss chard. You’ll be surprised to see how different the flavor is when you use the various leaves. You can fill them with meat, rice and meat, rice with dried fruit, grains, quinoa and lentils, or any other vegetarian combination you can come up with. In addition, you can vary the sauces, which make stuffed vegetables one of the most treasured dishes you will ever serve your family and friends.