I love Bon Appétit Magazine both for their genius dishes and the way all the recipe ideas are in season when the magazine comes out. Such is the case with this chard, zucchini, leek and walnut dish. The combination of the lemon and olive oil makes this so sumptuous. It’s a perfect vegan entrée that I make again and again. We love it on black bean noodles, stirred into a plain risotto toward the end of cooking, or just as a spectacular side dish. Check out the recipe here.