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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (March 10, 2021)
March 10, 2021 Page 11 Elevating Racial Justice and Police Reforms C ontinued froM P age 6 censes police officers, corrections officers, parole and probation of- ficers, liquor control regulatory specialists, emergency dispatch- ers, criminal justice instructors, private security providers, private investigators, and polygraph ex- aminers in the state. It also runs a basic police academy. Granderson, 57, served as a FBI field agent in Illinois, working on narcotics, domestic terrorism and organized crime investigations and as a program manager for the FBI’s international law enforce- ment training academies in Bo- tswana, Hungary, El Salvador and the United Arab Emirates. He holds a bachelor’s degree in fine arts and a master’s degree in international relations from Western Illinois University. He is a veteran of the U.S. Army, hav- ing served in the 82nd Airborne Division and 12th Special Forces Group of the Army Reserves. --Associated Press contributed to this story. F OOD F EATURE We are Open! For your light bulbs & parts to repair or make fixtures 503.281.0453 • Fax 503.281.3408 3901 N. Mississippi Ave, Portland, OR 97227 Web: www.sunlanlighting.com • E-mail: kay@sunlanlighting.com Pasta Premavera Avalon Flowers Ingredients 520 SW 3rd Ave., Portland, • 10 oz. dry Barilla Penne Pasta • Salt to taste • 1/4 cup olive oil • 1/2 medium red onion, sliced • 1 large carrot, peeled and sliced into matchsticks • 2 cups broccoli florets, diced • 1 medium red bell pepper, sliced into matchsticks • 1 medium yellow squash, sliced into quarter portions • 1 medium zucchini, sliced into quarter portions • 3 - 4 cloves garlic cloves, minced • 1 cup (heaping) grape tomatoes, halved through the length • 2 tsp dried Italian seasoning • 1/2 cup pasta water • 2 Tbsp fresh lemon juice • 1/2 cup shredded parmesan, divided • 2 Tbsp chopped fresh parsley Instructions 1. Bring a large pot of water to a boil. Cook penne pasta in salted water according to package direc- tions, reserve 1/2 cup pasta water before draining. 2. Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat. 3. Add red onion and carrot and saute 2 minutes. 4. Add broccoli and bell pepper; saute 2 minutes. 5. Add squash and zucchini then saute 2 - 3 minutes OR 97204 • 503-796-9250 A full service flower experience Cori Stewart-- Owner, Operator • Birthdays • Anniversaries • Funerals • Weddings Open: Mon.-Fri. 7:30am til 5:30pm Saturday 9am til 2pm. Website: avalonflowerspdx.com email: avalonflowers@msn.com We Offer Wire Services or until veggies have nearly softened. 6. Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer. 7. Pour veggies into now empty pasta pot or a serv- ing bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired. 8. Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top. r ib e xPress Coconut & Squash Dhansak Ingredients: *1 tbsp vegetable oil *500g butternut squash (about 1 small squash), peeled and chopped into bite-sized chunks *100g frozen chopped onions *4 heaped tbsp mild curry paste *400g can chopped tomatoes *400g can light coconut milk *mini naan bread, to serve *400g can lentils, drained *200g bag baby spinach *150ml coconut yogurt, plus extra to serve Call to Order: 503-919-6921 Rib Express, tasty food and friendly neighborhood atmosphere. Open (hours) Mon, Thu, Fri, Sat and Sun: 1pm- 9pm • Closed Tuesday and Wednesday Providing Insurance and Financial Services Home Office, Bloomington, Illinois 61710 Ernest J. Hill, Jr. Agent Instructions 1. Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce. 625 NE Killingsworth, Portland, OR 97211 2. Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt. 311 NE Killingsworth St, Portland, OR 97211 503 286 1103 Fax 503 286 1146 ernie.hill.h5mb@statefarm.com 24 Hour Good Neighbor Service R State Farm R