the plant Strong Way…

As a world-class triathlete turned firefighter, Rip es selstyn was used to re sponding to emergencies. When he learned that one of his fellow engine 2 fire fighters in Austin, Texas was in dire physical condition with a dangerously high cho lesterol level of 344, he sprang into action and motivated the entire engine 2 firehouse to join together in plant-strong solidarity to help save the life of their friend.

engine 2 products are plant-strong, which means they are made from nature’s best ingredients: fruits, vegetables, whole grains, beans, nuts and seeds. engine 2 Plant-Strong™ products strive for the following guidelines: zero animal products , no added oils…ever! made with whole grains minimal added sugar, if at all! Less than 25% total calories from fat per serving and a 1:1 ratio of milligrams of sodium to calories per serving.

All Engine 2 Plant-Strong™ products and book can be found at Whole Foods Market, 3761 State Street, 805-837-6959.

HummuS VeGGie pizzA

1/2 cup low-sodium vegetable broth

3 tablespoons balsamic vinegar

1 1/2 cup engine 2 Plant-Strong™ Roasted Red Pepper hummus, divided

2 Portobello mushroom caps, gills removed, caps cut into 1-inch-wide strips

1 yellow squash, sliced lengthwise into 1/3-inch planks

1 zucchini, sliced lengthwise into 1/3-inch-thick planks

4 engine 2 Plant-Strong™ Tortillas

(Sprouted Ancient Grains or Brown Rice)

8 ounces baby spinach, lightly steamed and gently squeezed to remove excess liquid (about 1 packed cup)

1/4 cup chopped fresh basil

1/4 cup pine nuts freshly cracked black pepper

In a large bowl, whisk together broth, balsamic vinegar and 1/2 cup hummus. Add mushrooms and toss very gently to coat; remove from bowl with a slotted spoon. Add yellow squash and zucchini to the bowl and toss to coat. Return mushrooms to the bowl and allow vegetables to marinate for at least 10 minutes and up to 1 hour. Prepare a grill or grill pan for medium heat cooking. Grill vegetables until browned and tender, 3 to 4 minutes on each side. Set aside. Preheat the oven to 375°f. Place tortillas on 2 nonstick sheet pans or regular sheet pans covered with parchment paper. Spread each with 1/4 cup of the remaining hummus. Top with spinach, basil and grilled vegetables. You can place the vegetable slices on the pizzas whole for a rustic look, or chop them first for neater cutting. Sprinkle pizzas with pine nuts and black pepper to taste. Bake until edges of tortillas are browned and crisp and pine nuts are golden, about 15 minutes. Slice and serve.

BAked penne in Spicy roSe SAuce

1/2 pound whole wheat penne

1/3 cup raw cashews, covered with boiling water and soaked for a few hours to soften

1/2 cup engine 2 Plant-Strong™

Unsweetened original Almondmilk

1/3 cup reduced-sodium vegetable broth

2 tablespoons nutritional yeast

1 1/4 cup engine 2 Plant-Strong™

Cantina Style Salsa

2 cups chopped kale leaves

1 cup frozen peas

1/4 cup chopped roasted red bell peppers topping

2/3 cup whole wheat bread crumbs

1 1/2 tablespoon nutritional yeast

1 tablespoon Italian seasoning

2 teaspoons onion granules

Cook pasta in boiling water until it is tender but still offers a little resistance, 12 to 14 minutes. meanwhile, preheat the oven to 400°f. In a blender, combine the drained cashews, almond milk, broth, nutritional yeast and salsa; blend until very smooth. drain pasta and place in a large bowl. Add kale, peas and red bell pepper and toss. Pour sauce over pasta and toss again. Transfer mixture to an 8 x 8-inch baking dish and smooth the top. Combine all the topping ingredients in a small bowl and sprinkle over the pasta. Bake until the topping is browned and the sauce is bubbling, about 25 minutes. Cool 10 minutes before serving.

(continued) salt and grind of fresh pepper. Garnish with Parmesan cheese and lemon wedge. cHAnterelle riSotto

Recipe and photo by Marina Delio, YummyMummyKitchen.com.

3/4 lb chanterelles, cleaned, sliced or chopped

1 extra large shallot, chopped

1 teaspoon garlic, minced

1 teaspoon fresh thyme leaves

5 tablespoons butter

1 1/2 cups arborio rice

1 teaspoon salt

1 1/4 cup white wine

2 cups chicken broth

1 1/2 cup mushroom broth

1 tablespoon parsley, chopped

1/4 cup parmesan, shredded

1/4 squeezed lemon, seeded

Salt and pepper to taste

In a small saucepan over medium heat bring the chicken and mushroom broth to a slow boil, reduce heat to lowest setting (to warm.)

SerkAddiS Alemu’S yedoro AlicHA

Chicken in Turmeric Sauce with Homemade Cottage Cheese

Almost all ethiopians would size you up on your ability to cook this dish, which is served on special occasions. It can be prepared in a spicy version, by substituting chili powder for the turmeric. It is served with homemade cottage cheese. (Serves 4)

4 chicken drumsticks, skinned

4 large onions, chopped

¼ cup oil

1 tsp. turmeric

2 Tbsp. garlic, chopped

1 Tbsp. ginger, grated

½ tsp. black pepper

½ tsp. nutmeg

½ tsp. coriander

½ tsp. cumin

1 Tbsp. cardamom

4 eggs, hard boiled

2 limes, cut in half

Salt to taste

Combine drumsticks and limes in a large bowl of water. Wash several times and put aside.

Sweat (without oil) the onion in a saucepan over medium-high heat until the liquid evaporates or onions turn translucent. Add oil and sauté until onions are golden brown. Add spices and half the garlic. Simmer and stir occasionally until the onions cook down. Stir in a bit of water or chicken broth, as needed to prevent sticking or burning. Add chicken parts and mix well. Reduce heat to medium-low, cover and simmer for 10 minutes. Score the white of the eggs, so the sauce can penetrate the egg’s interior, and add to onion mixture. Add remaining half of the garlic. Cover and simmer until chicken is cooked, stirring gently occasionally, taking care that the meat does not leave the bones. Remove and serve hot.

AyiB

Homemade Cottage Cheese

This also can be mixed with red chili peppers, or added to cooked collard greens, or with cooked kale. (Serves 4)

1 quart buttermilk

½ quart whole milk

Rue leaves

Combine milk and buttermilk in a sauce pan and simmer over low heat, uncovered, for two hours or until cheese formed on the top hardens. make sure not to boil. Allow cheese to cool before straining to separate curds from whey. Put curds in a container and top with rue leaves and refrigerate. discard or drink the whey.

In a deep skillet melt 4 tablespoons butter, saute shallots for 2 minutes. Add garlic and thyme, cooking for 3 more minutes, adding chanterelles and 1/2 cup white wine at the end. Simmer for about 10 minutes, or until white wine is almost completely absorbed. Stir in 1 teaspoon salt, set aside in a separate bowl. Using the same skillet (not washed) over medium/low heat melt 1 tablespoon butter and add arborio rice, stirring continuously, for about 3 minutes (make sure not to brown the rice.) Pour in 3/4 cup white wine, simmer until wine is almost completely absorbed. one ladle at a time, ladle the broth over the rice, until all the liquid is absorbed. Repeat this process until rice is just soft (you may have some broth leftover) about 30 minutes.

Add the chanterelles, parmesan, parsley, lemon, salt and pepper. Stir to combine. Garnish with chopped parsley or thyme and serve.

—Recipe and photo by Katie Koonce, www.epicureanmom.com

BlAckBerry cHeeSecAke BArS for Raspberry Puree:

9 ounces fresh raspberries, rinsed

2 teaspoons sugar

1 teaspoon juiced lemon www.luckys-steakhouse.com

Add all ingredients to a small saucepan over medium heat. Cook down, stirring occasionally, until syrupy, about 10 minutes. Let cool slightly and pour mixture through a sieve. Set aside.

(continued) for Graham Cracker Base: 11 graham cracker sheets

1/4 teaspoon salt

1 tablespoon sugar

1/4 teaspoon cinnamon

5 tablespoons butter, melted plus more for greasing

Preheat oven to 325 degrees. Grease a 9 x 9 baking pan with butter. Lay parchment paper over the top of the pan, leaving a slight overhang, repeat with other side.

Crumble graham crackers in a bowl of a food processor, pulse until mealy. Add the remaining ingredients, pulse until well combined. Pour the graham cracker mixture into the lined baking dish. evenly and firmly pat down with the bottom of a glass. Bake for 12-15 minutes, until just set. Set aside. (Leave oven on for cheesecake bars.) for filling:

16 ounces cream cheese, room temperature

1/2 cup sugar

2 eggs raspberry puree

1 cup fresh blackberries, rinsed

Combine all ingredients in the bowl of food processor, process until well combined. Consistency should be very smooth. Pour into prepared graham cracker crust. Place blackberries onto filling and poke down until partially exposed or completely covered (I covered mine.)

Bake in already preheated oven for 35-45 minutes, until set and middle jiggles just slightly. Let cool for at least an hour then cool in fridge for 3 hours. Using the parchment overhang, carefully remove cheesecake from pan and cut into bars.

—Recipe and photo by Katie Koonce www. epicureanmom.com.

SeAred AHi SAlAd WitH citruS

GinGer dreSSinG

Serves 4-6

1 lb sashimi grade ahi tuna

¼ cup black and white sesame seeds

½ cup tangerine juice juice of ½ lime

2 tablespoons sesame oil

1 tablespoon freshly grated ginger

5 oz baby lettuces

½ cup cooked edamame

½ cup enoki mushrooms (available at Gelson’s and other gourmet and Asian grocery stores)

2 tangerines, separated into segments cHeF AVery HArdin’S lAmB And cHimicHurri SAuce

Sprinkle fish with salt and pepper. Press sesame seeds into the sides of the fish. heat 1 tablespoon olive oil over high heat in a cast iron skillet. Sear fish, about 3 minutes per side, or until cooked to desired doneness. Slice.

In a small bowl, stir together tangerine juice, lime juice, sesame oil, and ginger.

In a medium bowl toss lettuce with edamame, mushrooms, and tangerine segments. Toss with desired amount of dressing. Top with sliced seared ahi.

Recipe and photo by Marina Delio, YummyMummyKitchen.com.

WitH oil poAcHed potAtoeS

2 bunches of parsley

1 bunch of cilantro

2 Tbsp red wine vinegar

1 cup extra virgin olive oil

5 cloves garlic

1 Tbsp. Chili Sauce (Sriracha “Rooster” Sauce)

1 tsp. each salt and pepper

Blend ingredients for one minute in a blender, and pour over roasted or grilled boneless, defatted lamb loin.

Place whole red potatoes in one layer in a large plan with a lid. Add enough extra virgin olive oil to cover the potatoes, and cook over low heat for one hour.

Flavors abound

There are plenty of ways to enjoy salads and spirits, as the Santa Barbara days grow long.

1 The spirits manager at Cielito has a new drink that is a sure to release your passions on a warm summer evening. Called Estrella, the vodka libation offers rich citrus notes with a mild sweetness and a blood orange tang. This cocktail also pairs well with fresh ceviche for a perfect balance of tart and sweet. 2 The Crab and Shrimp Louie is one of the more colorful and classic offerings from the kitchen of Chef Tony Manzanares of Louie’s at the Upham. 3 The Charred Rare Tuna Nicoise Salad from Lucky’s Steakhouse in Montecito is yet another hit from managing owner Leonard Swartz featuring sushi-grade Ahi tuna, local greens, capers, olives, anchovies, green beans, tomato, onions and the traditional hard boiled egg. 4 The Mozzarella Burrata from Olio e Limone is definitely cheese done right! The smooth textures of mozzarella and cream, vine ripened tomato, olives, peppers and more complete this beautiful salad.

For more info visit 1. cielitorestaurant.com 2. www.louiessb.com 3. luckys-steakhouse.com 4. www.olioelimone.com.

Consilience Syrah 2006

This wine racked up votes from all angles. Catering chefs, private chefs, restaurant owners and wine shops all gave a big thumbs up as a perfect pair to any steak, chop, rib or even Tri-Tip at your next BBQ event. The aromas are deep and very concentrated, yet silky with black liquorice, cherry tones and a long, smooth finish that will put a smile on your face. A great deal, too! With a retail price point of under $17, it just might be the best valued syrah in the state. If you can find a case, buy it!

El Chaparral De Vega

Sindoa 2008 Grenache

Open Daily

Mage from vines 60 to 100 years of age. Exotically perfumed bouquet displays black raspberry, cherry compote, licorice and dark chocolate, plus a sexy floral overtone. Finishes with strong clarity and mineral snap. Year in and out, this is a great value! Available at the Winehound.

for Tasting

11am - 6pm Extended Hours

Thursday - Saturday 11am - 8pm

Fess Parker Pinot Noir

2006

Rich in color and bursting with flavors of spice, cranberry, light blueberry and strawberry. This wine displays great balance and a lingering finish. Perfect with rack of lamb.

Kunin Pape Star 2007

Seth Kunin’s specialty brand is a combination of Grenache, Syrah and Mourvedre which gives it the meaty first sip and a rich, fruity finish you’re looking for when dining on steak. Delicious!