Congratulations!
KGW8 School Supply Drive
Thank you to all who helped make our August School Supply Drive sponsored by KGW-8 a success. Your donations go a long way to sup- port local childhood education. In addition, Rose City Physical Therapy contributed 3% of our August net income to the cause.
Congratulations to our physical therapist Ari Witkin, DPT, and his lovely wife for their new baby boy. Seen here with daddy...cam- era shy and flirting.
Portland inspired
Nutrition recipes
Curried Butternut Squash & Pear Bisque
Heat the olive oil in a 6-quart soup pot over medium heat. Sauté the onion, stirring frequently until soft, about 5minutes. Add the squash and pear, season with salt and pepper. Decrease the heat to low and cook stirring occasionally until the squash softens up and caramelizes a bit, about 15 minutes. Add the curry powder and continue stirring for 1 minute to bloom the curry flavor. Pour in the apple cider. Raise the heat back to medium, add water, and simmer until the squash is completely cooked through about 30 minutes. Finally, stir in the cream and bring the soup back up to a simmer. Adjust the seasoning with salt and pepper to taste. Carefully liquefy the hot soup by batches in the blender. Pour the soup into bowls, garnish with a dollop of crème fraîche and dill fronds. This soup can be made a day in advance chilled and kept refrigerated overnight. Makes 6 cups. “This soup is so easy to make, I feel like I'm getting away with something by using water instead of stock. Water lets the squash speak more loudly and re- alize its full potential in this soup. Pears, winter squash, and apple cider all appear on farmers’ stands at about the same time. Their varying degrees of sweetness has a natural affinity for one another when combined. The addition of curry powder to this soup conjures up images of genies and magic carpets while keeping flavors firmly local.” - Vitaly Paley
A fall favorite by Portland’s international acclaimed chef Vitaly Paley of Paley’s Place, this vegetarian soup is simple and decadent. Rich flavors take center stage as the creaminess, heartiness, and sweetness strike a heavenly balance with squash and pears getting a nice curry kick.
4 tablespoons extra virgin olive oil 1 large onion peeled, halved, and sliced thin
1 1/2 pounds butternut squash, peeled, scraped, and cut in 1-inch cubes 1 large pear (such as Bosc) peeled, halved, cored, and coarsely chopped
Salt and freshly ground black pepper 1 1/2 tablespoons mild curry powder 1 cup apple cider 3 cups water 1 cup heavy cream Crème fraîche Dill fronds for garnish
Portland-based internationally acclaimed chef Vitaly Paley of Paley’s Place www.paleysplace.net
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