The new cookbook Feed Zone Table: Family-Style Meals to Nourish Life and Sport includes great ideas for athletes who love to share their eats.
Simply grill or toast some bread to enjoy this tasty appetizer. You can split a baguette lengthwise, pile everything on and cut before serving. The acidity of the lemon juice and olive oil softens the chard without cooking, making this the perfect appetizer for entertaining. It will be messy—and delicious.
Bitter Chard on Grilled Bread
6 thick slices of rustic bread or one long half of a baguette
2 Tbsp. olive oil, plus more from brushing bread
1 cup walnuts
½ cup orange marmalade
¼ cup blue cheese crumbles
1 bunch rainbow chard, stems removed and coarsely chopped
Juice from ½ lemon
Coarse salt and pepper
Brush bread with olive oil and grill on the stovetop in a hot pan or under the broiler for just a few minutes. Watch closely to avoid burning the bread. (Grill marks are a nice touch—simply warm for about 5 minutes over medium heat.) While the bread is being prepared, toast walnuts in a dry pan. Smear the marmalade on the grilled bread and top with blue cheese crumbles. In a large bowl, toss chard and walnuts with lemon juice, 2 Tbsp. olive oil, salt and pepper until well coated. Pile chard on top of bread and serve.