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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (March 25, 2015)
Page 20 Career & Education F OOD No Turning Back C ontinued froM P age 3 No-Cream Pasta Primavera Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon. A beautiful dish. Makes 6 servings Ingredients: • 1 (12 ounce) package penne pasta • 1 yellow squash, chopped • 1 zucchini, chopped • 1 carrot, cut into matchsticks • 1/2 red bell peppers, cut into matchsticks • 1/2 pint grape tomatoes • 1 cup fresh green beans, trimmed and cut into 1 inch pieces • 5 spears asparagus, trimmed and cut into 1 inch pieces • 1/4 cup olive oil, divided • 1 tablespoon Italian seasoning • 1/2 tablespoon lemon juice • 1/4 teaspoon salt • 1/4 teaspoon coarsely ground black pepper • 1 tablespoon butter • 1/4 large yellow onion, thinly sliced • 2 cloves garlic, thinly sliced • 2 teaspoons lemon zest • 1/3 cup chopped fresh basil leaves • 1/3 cup chopped fresh parsley • 3 tablespoons balsamic vinegar • 1/2 cup grated Romano cheese Directions: 1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain. 2. Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in March 25, 2015 a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vege- tables on the lined baking sheet. Roast vegetables in preheated oven until tender, about 15 minutes. 3. Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegeta- bles and sprinkle with Romano cheese. three year plan, announced in 2013, to re-energize the PIL as one league with cross-town ri- valries and drawing community and alumni support. Before the current school year, most PIL schools were playing at the 5A level, with Grant and Lincoln playing at the 6A lev- el against each other as well as largely non-PIL opponents. The move up has seemingly been a fortuitous turn of events for Lincoln and Grant, as Lin- coln came up just short against the Clackamas Cavaliers in the 6A state playoffs. Grant also im- proved its standing by moving up to 18th in the state, and going 6-4 while making it to the first round of the playoffs where they lost a fairly competitive game against the West Albany Bull- dogs—a big turnaround from the previous 2-8 season. But for other schools, the change hasn’t been as pos- itive. Roosevelt, sporting a 9-2 record, was ranked fourth in the state at the 5A level in 2013 and made it to the sec- ond round of the state playoffs. This year, Roosevelt, with en- rollment numbers roughly 50 percent lower than the biggest PIL schools, finished 5-5 with a first round exit from the 6A state playoffs following a 15-49 blowout loss to West Linn. Madison and Benson finished 50th and 49th out of 50 schools in 6A across the state, with nei- ther teams winning a single game last season. Madison actu- ally forfeited the final two games of the 2014 season, and Benson football was in such dire straits at the end of the season, the school principal made the deci- sion to not field a varsity team for the 2015-2016 school year in a bid to keep football at Benson and to develop a competitive and successful program. School officials said Benson was committed to providing football players with a “varsity type experience that gives them a chance to compete and devel- op at the right level, and move back up to varsity when the time is right.” But Haskins indicates there is “no correlation” between the state of football at Benson and Madison and PPS’ decision to move all PIL teams to the 6A level. He said growth will come to all PIL schools with forecast- ed enrollment increases in future years and more development of sports teams in the middle and elementary school levels. He noted that sports leagues often have teams at the bottom, and that flagship teams should carry the league, and be com- petitive—citing Grants recent boys’ soccer entry into the state championship game. However, Haskins has made it a goal to have no winless football teams in the future. Through it all, he empha- sized that it is not about winning championships but about pro- viding students with a “quality athletic experience” and that the PIL is one league and it will stay one league. History, Passion and Drama C ontinued froM P age 3 istration Building, Room 110. This play is full of histo- ry, passion and drama. Per- formed by Flow-Theater, the non-confrontational play is a series of vignettes addressing real issues facing young black men in contemporary Amer- ican Society. With topics as relevant as today’s headlines, this historic performance will serve as a catalyst for mean- ingful dialogue and positive action. Held semiannually, WSU Vancouver’s Marquee Diver- sity event features nationally recognized speakers and per- formers with the goal of bring- ing issues of diversity, social justice and multiculturalism to the community. The event is free and open to the public. Reservations are re- quested. To register, visit van- couver.wsu.edu and click on the events calendar. Remaining seats will open to non-regis- tered guests at 7 p.m. WSU Vancouver is located at 14204 N. E. Salmon Creek Ave. in Vancouver, east of the 134th Street exit from either I-5 or I-205, or via C-Tran bus service. Free parking for this event will be available in Or- ange Lot 1 beginning at 6:30 p.m.
