For anyone out there whose had cancer touch their life, you know it can impact all aspects of life. And that includes food!

The Chemo Kitchen is out with a cookbook featuring Seattle chefs with recipes to battle taste change caused by chemotherapy.

One of the chefs who contributed a recipe to the book is Seattle chef Ethan Stowell. He joined the show to share it.

Panzanella
by Ethan Stowell

INGREDIENTS:

-1/2 baguette, cubed
-7 tablespoons extra-virgin olive oil
-Kosher salt and cracked pepper
-4 ounces fresh green beans, trimmed
-8 oil-packed anchovy fillets, chopped
-1 clove garlic, thinly sliced
-1/2 pound ripe heirloom tomatoes, cut into large chunks
-Juice of 1 lemon
-1/4 red onion

DIRECTIONS:

1. Preheat the oven to 350°F. Bring a pot of water to a boil and prepare an ice-water bath for the beans
2. Toss the bread cubes with 3 tablespoons of the olive oil and season with salt and pepper. Bake until slightly dry but still chewy in the center, about 15 minutes.
3. Place the anchovies and garlic in a large bowl with the remaining 4 tablespoons olive oil and a pinch of salt and pepper. Add the tomatoes and lemon juice. Shave the onion on a mandolin and add to the mixture.
4. Add the bread cubes and allow to sit for 10 to 15 minutes, stirring occasionally.
5. To serve, divide the panzanella among 6 shallow bowls.
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KING 5's New Day Northwest is Western Washington's only local daytime talk show. Watch it weekdays at 11 a.m. PST on KING 5 TV and streaming live on http://www.king5.com. #newdaynw

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