The Californian from Salinas, California • Page B2

2B thecalifornian.comThe Salinas Californian Salinas Life The Landing Zone Restaurant at the Salinas Municipal Airport is expected to close at the end of the year. The Salinas Municipal Airport plans to put out at a request for proposal (RFP) for potential restauranteurs who want to lease out the space this Wednesday. Helen and James Klimas opened the estaurant in 2003. Since then the restaurant has built up a core of regulars, many them aviators. The restaurant has be- ome the unofficial meeting place for a ore group of retired pilots who regularly come for breakfast and camaraderie.

The restaurant, which directly overlooked the airfield of takeoffs and landings, also had a back room for conferences and meetings, and Klimas said she and her husband in their 50s were ready to retire. We are here seven days a weekend, it was time for us to enjoy said Klimas noting that the restaurant industry is notoriously known for its long hours. was a very hard decision, not easy hen been here a long time. The regular customers, they have become like Bob McGregor, long time airport commissioner and a former pilot, said he was a regular at the restaurant when he was actively flying. said McGregor of what he liked most of the restaurant.

(the Klimas) are great people. They are very nice and very supportive of the cGregor said the owners were also ommunity-minded, and kept the restau- ant open for meetings of local industry associations including Salinas Owners a nd Pilots Association (SOPA) and Salinas Area Modelers. Airport Manager Brett Godown said the airport, which opened in the 1930s, has long had a restaurant. Prior to The Landing Zone, the space was occupied by variety of restaurants including a Chinese restaurant and a Mexican restau- ant. (a restaurant) very important, i a support service for the aid Godown.

used as a point to draw he local community into the The Salinas Municipal Airport is home to roughly 20 businesses, many related to the aviation industry. The airport also holds flight training and is the home to the annual California International Airshow Salinas in September. airlines a general aviation airport, anything but airline service, we have cal star, private planes, air show, draws a year, we have about 20 businesses here at the airport ho are an economic engine for the city, they are all airplane businesses, more renowned aircraft painter, we have flight training at the airport, we have crop dusters. For the Klimas, residents of Marina, the restaurant is their life. It is open daily from 7 a.m.

to 3 p.m. It is their first restaurant and 14 years ago a friend had told them about the opportunity, and encouraged them to lease the space. Klimas said the name Landing came easily to them. wanted something catchy and omething associated with the she said. The restaurant specializes in American cuisine including soups, salads and hamburgers.

There is also a list of cocktails named after aircraft including the F-16 Fighting Falcon. The restaurant received of four out of five stars from Yelp and mostly positive reviews. In October The Landing Zone celebrates its fourteenth anniversary. Klimas said about five months ago she shared the news with the regulars, many of whom were saddened the news. had to because that way they can get used to that we be she said.

Contact Government Reporter Amy Wu at 831-754-4285 or nian.com. Follow Wu on Twitter orwww.facebook.com/ amywucalifornian. airport restaurant to close SALINAS MUNICIPAL AIRPORT Salinas Municipal The Landing Zone will close at the end of the year. The Landing Zone served its customers for 14 years AMY WU THE CALIFORNIAN This Italian squash bake is a rue workhorse. Want an easy, make- ahead weeknight side dish? This will do he trick.

Hosting both vegetarians and meat eaters for dinner? Serve Italian squash bake along with grilled chicken or fish on the side for the carnivores, and be all set. Since the recipe is quite flexible, you can easily make as much or as little as you need. The colors of the vegetable slices are pretty, juxtaposed against one another, making this a company-worthy recipe with zero last-minute prep. Aquick note to parents: Once sliced up the veggies, let your little ones the layering a great way to include them in the vegetable cookery of dinnertime. And you almost mess his up, aside from the aesthetics.

My daughter, who loves to help me make this, even considers it a (lightened- p) version of lasagna. actually not too far off. This Mediterranean-style squash bake is inspired by a tian, which is a dish named after the earthenware baking vessel traditionally used to make it. A tian typically is loaded with veggies, and then is often topped with lamb or salty pork. squash version gets its flavor from calorie-free herbs, lemon juice and arlic cloves instead, plus just enough atisfying fat from a light dusting of cheese added in the final stages of bak- i ng.

Since squash only packs in about 10 alories in a half-cup serving (and surprisingly only about a gram of sugar), a little cheese is the perfect touch of comfort. Bringing Mediterranean flair to your weeknight cooking routine might be just the thing your autumn needs. MELISSA VIA AP Italian squash bake is an easy, made-ahead weeknight side dish. Italian squash bake brings Mediterranean flair to dinner MELISSA ASSOCIATED PRESS ITALIAN SQUASH BAKE Start to finish: 1hour Servings: 4 1medium-large zucchini, sliced 1medium-large yellow crookneck squash, liced 2tomatoes, sliced (halve slices into half- moons if too large) 2 large shallots, sliced 5-10 garlic cloves 2teaspoons dried Italian herb seasoning 1 tablespoon olive oil Juice of 1 2 lemon 1 2 cup shredded mozzarella or Parmesan cheese, or mixed Salt and pepper Preheat oven to 375 degrees. Spray an 8-inch earthenware or regular baking dish with nonstick cooking spray.

Season the vegetables with a little salt and pepper. ayer the squash, tomato and shallot slices shingle in the dish, alternating vegetables. hesitate to pack the vegetables in fairly tightly; the slices should not lie completely flat. nce the vegetables are all snuggly in the baking ish, sprinkle on the garlic cloves and dried herbs. Drizzle on the olive oil and squeeze on the lemon juice.

Cover with foil and bake for a half-hour. emove the foil and continue baking for an a dditional half-hour, sprinkling the cheese on top the last 15 minutes (for a total bake time of about an hour). Serve warm or room temperature. Note: This recipe is very flexible and can be caled up or down. Nutrition information per serving: 123 calories; 58 calories from fat; 6 fat (2 saturated; 0 trans fats); 8 mg cholesterol; 259 mg sodium; 12 carbohydrate; 3 fiber; 6 sugar; 7 protein.

There are certain baked goods that elicit a fierce loyalty among fans. They bring out strong feelings about how they should be prepared (often the ame way they were prepared in said childhoods). And someone ailure to appreciate them can be met with shock and confusion. Lemon tarts, or lemon bars as they are also known, are such a baked good. eople who love them, love them.

I once spent a long time making my randfather a chocolate cake from a famous recipe, and after he finished his slice, he said to me, know what I I said (expecting a compliment on the rich filling, the moist cake, omething like that). he said wistfully. he filling in these squares, or bars, is a bit tart I see the point of too- sweet lemon squares but not confrontational. Adding a couple of tables poons of heavy cream offers a silkier texture to the filling, and a smoother itrus experience. Sometimes lemon zest is added to the filling, and while I love the extra burst of citrus, more in love with a super smooth filling, so I skip it.

But you can add a teaspoon or so of zest if you like. If you want to gild the lily, serve these with some sweetened whipped cream on the side. These lemon squares can be stored at room temperature for a day or in the refrigerator for several days, in a tightly covered container with a piece of ax or parchment paper between each layer. dust them with sugar until just before serving. Lemon bar fans, you know who you are KATIE WORKMAN ASSOCIATED PRESS SARAH E.

CROWDER VIA AP Lemon squares bring out strong feelings about how they should be prepared. LEMON SQUARES Servings: Makes 15 large squares Crust 1 1 2 cups all-purpose flour 1 2 cup granulated sugar 1 2 teaspoon kosher or coarse salt 3 4 cup plus 2 tablespoons (1 3 4 sticks) cold unsalted butter, cut into small pieces Filling 5large eggs 2 1 2 cups granulated sugar 1 cup fresh lemon juice 2tablespoons heavy cream 3 4 cup all-purpose flour 1 4 cup sugar for dusting Preheat the oven to 325 degrees. Butter a 9-by-13-inch pan or spray it with nonstick cooking spray, and line the bottom with a piece of parchment paper cut to fit cleanly on the ottom of the pan but hang over the two long ides (you will use this to lift out the squares nce they are baked and cooled). In a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse cornmeal (or you can cut the butter into the lour mixture in a bowl using two knives, a astry cutter or your fingers).

Transfer the ixture to the pan and press it evenly into the ottom. Bake 15 to 18 minutes until golden and a it firm to the touch. eanwhile, in a medium bowl, combine the eggs and granulated sugar, and whisk or beat with an electric mixer until smooth. Beat in the lemon uice and cream, and then beat in the flour, until ery smooth. When the crust is golden and set, pour in the filling, return the pan to the oven and bake for 25 to 35 minutes, until it jiggle at all when you gently shake the pan.

Let cool ompletely on a wire rack to room temperature. un a knife around the edge of the pan, and cut the bars into 15 (or more) squares. Remove the bars with a spatula, or carefully use the verhanging edges of the parchment to smoothly ift out the lemon bars. Place the 1 4 cup sugar into a small sieve and dust it over the lemon bars just efore serving. Nutrition information per serving: 361calories; 117 calories from fat; 13 fat (8 saturated; 1g trans fats); 103 mg cholesterol; 89 mg sodium; 58 carbohydrate; 1g fiber; 43 sugar; 4 protein.

NEW YORK The sugar industry began funding research that cast doubt on role in heart disease in part by ointing the finger at fat as early as he 1960s, according to an analysis of ewly uncovered documents. he analysis published Monday, hich is based on correspondence bet ween a sugar trade group and researchers at Harvard University, is the latest example showing how food and bever- a ge makers attempt to shape public und erstanding of nutrition. I 1964, the group now known as the ugar Association internally discussed a campaign to address attitudes toward after studies began merging linking sugar with heart disease, according to documents dug up rom public archives. The following ear the group approved hich entailed paying Harvard re- earchers equivalent of $48,900 or an article reviewing the scientific lit- rature, supplying materials they want- reviewed and receiving drafts of the article. The resulting article published in 1 967 concluded there was that educing cholesterol and saturated fat as the only dietary intervention needed prevent heart disease.

The researchers overstated the consistency of the literature on fat and cholesterol, while ownplaying studies on sugar, according to the analysis. Let me assure you this is quite what had in mind and we look forward to its a ppearance in wrote an employee the sugar industry group to one of the a uthors. he sugar funding and role ere not disclosed when the article was published by the New England Journal of Medicine. The journal did not begin equesting author disclosures until 1984. I an editorial published Monday that a ccompanied the sugar industry analy- is, New York University professor of nutrition Marion Nestle noted that for decades following the study, scientists a nd health officials focused on reducing saturated fat, not sugar, to prevent heart isease.

While scientists are still work- i ng to understand links between diet and eart disease, concern has shifted in re- ent years to sugars and away from fat, estle said. A committee that advised the federal overnment on dietary guidelines said the available evidence shows appreciable between dietary holesterol and heart disease, although it till recommended limiting saturated ats. Study details the sugar attempt to shape research CANDICE CHOI ASSOCIATED PRESS.