Health & Hope is a newsletter designed to educate and inspire Western Montanans on life-saving procedures, community events and services to keep you and your family healthy.

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The amount of grants and donations Providence will be awarding to more than 45 local organizations and programs in Spokane and Stevens counties in 2021. Together, we are creating healthier communities. 2 HEART BEAT SPRING 2021 Salad Ingredients 2 4-ounce tri tip steaks 4 teaspoons extra virgin olive oil, divided Salt and pepper 2 large shallots, peeled and sliced 2 large red bell peppers 8 cups mixed baby lettuce Dressing 2 teaspoons Dijon mustard 1 ounce blue cheese, crumbled 1 teaspoon white wine vinegar 2 tablespoons extra virgin olive oil Cooking Instructions To make the dressing, add a pinch of salt and pepper to a small bowl. Add Dijon and blue cheese. Mash together with back of a fork. Add vinegar and mix well. Slowly whisk in oil in a thin stream. Set aside. To make the salad, preheat broiler. Place peppers in ovenproof dish. Roast peppers, turning with tongs, until skins are blackened, about 10 minutes. Transfer to a small bowl and cover tightly with plastic wrap; let steam, covered, for 10 minutes. When peppers are cool enough to handle, peel, then halve lengthwise, discarding stems and seeds. Cut peppers lengthwise into 3/4-inch-wide strips. While peppers roast, season steaks with salt and pepper. Heat 2 teaspoons olive oil in heavy large stainless steel skillet over medium-high heat. Sear steaks until browned and cooked to desired doneness, about 5 minutes per side for medium- rare, adjusting heat to medium if browning too quickly. Transfer steaks to plate; tent with foil to keep warm. Let rest 5 minutes. Return skillet to stove and add 2 teaspoons of olive oil. Add shallots and sauté until golden brown, scraping up any brown bits on bottom of pan. Cut steak into 1/2-inch-thick slices across the grain. Divide lettuce among four plates. Top with steak, peppers, and shallots. Drizzle with dressing. Serve immediately. Nutrition Facts Per serving with 1 tablespoon dressing: Calories: 282 | Total fat: 18g | Cholesterol: 43mg | Carbohydrate: 10g | Total dietary fiber: 3g | Protein: 21g Warm Steak Salad with Caramelized Shallots and Roasted Red Peppers From the kitchen of Providence Chef Tse COVID-19 has had a significant impact on the mental health and well-being of our communities. That's why Providence launched a mental health anti-stigma campaign, "Work2BeWell with Us." The goal is to raise awareness, educate and normalize mental health concerns, provide information on resources, and reinforce the importance of reaching out to friends and family members who may be struggling. Follow us on our social channels and download resources at Mental Health Anti-Stigma Campaign ON THE COVER: Kindergarten teacher, Amy Lindh, in her classroom.

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