SEATTLE — 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:
- Preheat the oven to 350°F. Bring a pot of water to a boil and prepare an ice-water bath for the beans
- 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.
- 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.
- Add the bread cubes and allow to sit for 10 to 15 minutes, stirring occasionally.
- To serve, divide the panzanella among 6 shallow bowls.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.