Feed Zone Table Recipe: Bitter Chard on Grilled Bread

Chef Biju Thomas and Dr. Allen Lim have returned to the kitchen to champion dinner, the most social meal of the day. In their third cookbook, Feed Zone Table, Biju and Allen offer over 100 all-new recipes to bring friends and family to the table in a way that nourishes life and sport.

Try Bitter Chard on Grilled Bread from Feed Zone Table! 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.

Feed Zone Table by Biju Thomas and Allen Lim

Serves 6

6 thick slices of rustic bread or one long half of a baguette
½ cup orange marmalade
¼ cup blue cheese crumbles
1 bunch rainbow chard, stems removed and coarsely chopped
1 cup toasted walnuts
2 tablespoons olive oil
juice from half of a lemon
coarse salt and pepper

Brush the 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 the walnuts in a dry pan.

Smear the marmalade on the grilled bread and top with blue cheese crumbles.

In a large bowl, toss the chard and walnuts with the lemon juice, olive oil, and salt and pepper until well coated. Pile the chard on top of the bread and serve.

You can make dinnertime better right now. Inspire your dinnertime with family-style meals from Feed Zone Table.

Complete footnotes and references for studies cited above are available in the print edition of Feed Zone Table.