Page 16
December 27, 2017
Stabilizing Our Community
C ontinueD froM P age 9
bers and provides meeting space
for local organizations.
A major grant to support re-
building Allen Temple’s commu-
nity space was recently made in
F OOD
the form of a Community Liva-
bility Grant of $280,000 thanks to
Prosper Portland. Donations have
also been received from Tom Kel-
ly, Neil Kelly Company, the Port-
land Observer, the city of Portland,
NW Natural, Life Change Church,
memorial for a beloved pet, friend
or family member. Whatever the
message your brick represents a
unique memory to be cherished
for years to come
You can purchase a Legacy
Brick or give a donation by calling
503-852-1758, email atcmerf16@
gmail.com or on visit he church
website atcpdx.org.
Sautéed Greens, Smoked Turkey, and Provolone Panini
Ingredients:
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The Skanner and Décor Cabinets.
An engraved brick for the
church construction project is a
perfect way to commemorate a
special occasion or special per-
son. You can share cost of a brick
with family, friends or colleagues.
Allen Temple CME Church is
501©3 non-profit organization so
donations can be tax deductable.
Donors of $500 will be able to
engrave a 4 X 8 brick; a $750 con-
tribution pays for an 8 X 8 brick
and a generous contribution of
$1,000 will bring you a 12 by 12
brick.
A brick can serve as a lasting
1 tablespoon olive oil
1/4 teaspoon crushed red pepper
2 large garlic cloves, minced
5 ounces chopped kale
2 tablespoons water
4 ounces thinly sliced reduced-fat provolone cheese
8 (3/4-ounce) slices ciabatta bread
• 4 ounces thinly sliced smoked turkey breast
• Cooking spray
Directions:
1. Heat a large cast-iron skillet
over medium heat. Add oil to pan;
swirl to coat. Add red pepper and
garlic, and cook 1 minute, stirring
frequently. Add kale and 2 table-
spoons water; cook 4 minutes or
until kale wilts, stirring occasion-
ally.
2. Divide half of cheese evenly
among 4 bread slices. Top even-
ly with smoked turkey and kale
mixture. Top evenly with remain-
ing half of cheese and remaining
bread slices.
3. Heat a grill pan over medi-
um-high heat. Lightly coat both
sides of sandwiches with cooking
spray. Arrange sandwiches in pan.
Place cast-iron skillet on top of
sandwiches; press gently to flat-
ten. Cook sandwiches 2 minutes
on each side or until cheese melts
and bread is toasted (leave skillet
on sandwiches while they cook).
Cut each sandwich in half.
Baked
Kale Chips
Ingredients:
• 1 bunch kale
• 1 tablespoon olive oil
Directions:
1. Preheat an oven to 350 degrees
F (175 degrees C). Line a non in-
sulated cookie sheet with parch-
ment paper.
2. With a knife or kitchen shears
carefully remove the leaves from
the thick stems and tear into bite
size pieces. Wash and thoroughly
dry kale with a salad spinner.
3. Drizzle kale with olive oil and
sprinkle with seasoning salt.
4. Bake until the edges brown but
are not burnt, 10 to 15 minutes.