Like many of us, Jeff and I had been feeling helpless during these unprecedented times, wondering aloud to each other, “how do we help these healthcare workers who are going through so much to keep us all safe?” Both of us have had our lives shaped in one way or another by healthcare workers. Back in the 1980s, my parents, both LVNs, met at Woodland Memorial Hospital, where years later, I was born. As I grew up, I watched both of my parents work tirelessly to give each patient their full heart and attention. I don’t know how healthcare workers do it day in and day out.
Jeff’s healthcare appreciation journey is more recent: last May, he was diagnosed with Stage 3 Lymphoma. Thanks to the wonderful healthcare providers at Sutter Davis, and surrounding Sutter campuses, he completed his last rounds of chemotherapy and radiation right before Christmas. Through every part of his cancer journey, the healthcare providers we interacted with were gracious and comforting. If you or a loved one has been through a similar journey, you can appreciate just how much that meant to us. I am a control freak, which can come in handy in my job, but is not a recommended trait when a loved one is facing a health crisis. Thanks to the wonderful Sutter staff, though, I always knew that everything was going to be okay. We are both forever grateful for the care and treatment in saving Jeff’s life.
In the middle of our feeling helpless, we were contacted by a local financial advisor, Nicole Davis, with whom we had worked before. Nicole was also trying to think up ideas of how to help our local healthcare workers. She generously offered to foot the bill for some meals to be donated to our local hospitals and asked if we wanted to be involved. Through her generous donation, we were able to feed over 750 meals to Sutter Davis and Woodland Healthcare combined. Seeing these hardworking healthcare workers, all with great attitudes and smiles on their faces really was a magical experience for us. One of the dishes we made was one of Jeff’s favorite to make, a Cranberry, Orange and Mint Orzo Pasta. It is a great addition to any Summer BBQ, as it is light and delicious.
Please enjoy the recipe below:
Cranberry, Orange and Mint Orzo Pasta:
Ingredients:
1 package of orzo pasta (Jeff insists that Trader Joe’s is the best)
2 cans of Mandarin oranges
1 cup of Crasins (or any dried fruit that you like)
1 bunch of mint leaves
1/2 red onion
1/2 cup White Balsamic vinegar (from Trader Joe’s if available)
1 cup canola or vegetable oil
1 teaspoon olive oil
Salt and Pepper (to taste)
Directions:
1) Boil the orzo pasta according to the package
2) While the pasta is cooking, dice the red onion
3) Sautee the onion in one teaspoon of olive oil until translucent
4) Chop the mint leaves
5) Mix the canola/vegetable oil with the vinegar to make a light vinaigrette.
6) When the pasta is finished cooking, drain and rinse it
7) Add 1 can of oranges, with the juice not drained and 1 can of oranges with the juice drained
8) Add the sauteed red onions
9) Add half of the vinaigrette and set the other half aside
10) Add the crasins and mint and stir until mixed
11) Salt and pepper to taste
Notes:
This dish is best if prepared at least 1 hour ahead of time so that the flavors can soak into the pasta.
Refrigerate any leftovers, and use the leftover vinaigrette to moisten the pasta if necessary.
Enjoy!