INTRODUCING TARA MOTHER, TRAVELER, AND FISH OWNER Tara is the front office concierge at Alborzi Orthodontics. She greets people, schedules patients’ appointments, and helps check people in. Tara moved to the San Mateo area in 2003 and previously lived in the Bay Area. Tara has always been a dog person, but for the time being, her family makes due with their lone beta fish, Ronan.
Tara has three children, ages 16, 13, and 11, and she has devoted herself to raising them. Prior to having children, Tara was a legal assistant for 10 years, but once her kids came along, she took a 12-year break to focus all her energy on raising them. She recently reentered the workforce, again as a legal assistant, but she knew she wanted a change of profession. Tara’s son was one of Dr. Alborzi’s patients, and when she heard the office was hiring, she was quick to apply. She already knew she liked the office environment, and the rest is history.
When Tara’s not busy greeting patients at Alborzi Orthodontics, her weekends are spent supporting her kids as they pursue their interests in soccer, softball, flag football, and track. She loves being outdoors and traveling, both internationally and domestically. Her favorite country to visit is New Zealand, and her favorite state is Idaho, where her parents live in the small mountain town of McCall.
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Ingredients • 2 1/2 tbsp olive oil, divided • 4 boneless and skinless chicken • Salt and pepper to taste • 1/4 cup whole-wheat panko • 2 tbsp Parmesan cheese Directions 1. In a large ovenproof skillet over medium-high heat, add 1 tbsp olive oil. 2. Season chicken with salt and pepper, and add it to pan. Cook chicken for 5 minutes on each side, then remove pan from heat. 3. In a bowl, combine panko, Parmesan cheese, and butter. 4. Spread pesto over chicken and top with panko mixture. PESTO CHICKEN WITH BLISTERED TOMATOES breasts, pounded to a 1-inch thickness
• 1 tbsp unsalted butter, melted • 6 tbsp spinach pesto • 2 cups cherry tomatoes • 1 garlic clove, thinly sliced • 1 tsp red wine vinegar
5. Broil chicken for 2 minutes on high heat until browned. 6. In a skillet, heat remaining oil over medium-high heat. 7. Add tomatoes and cook for 6 minutes. 8. Add garlic and cook for 30 seconds, stirring constantly. 9. Season tomato mixture with salt and pepper, and add red wine vinegar. 10. Serve tomatoes with broiled chicken.
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