Today on DelmarvaLife:
Dr. Chris Snyder with the Peninsula Regional Medical Center is our guest co-host for today!
DelmarvaLife’s Maxine Bentzel meets up with Polytech High School track athlete, Talasia Brickhouse, who was recently given the opportunity of a lifetime. Talasia has been invited to compete in the 2017 Down Under Sports Track and Field Invitational taking place July 2017. A GoFundMe has been set up where funds raised will help pay for Talasia’s traveling expenses. To donate, go here.
Dr. Snyder answers tells us the difference between a cold and allergies, a sprained ankle vs. a twisted ankle, and answers questions about low iron levels and frequent urination in today’s ‘Ask the Doc’ segment. No question is off limits! Send your questions to firstname.lastname@example.org.
Executive Director of Deaf Independent Living Association, Mike Purkey, joins us in the studio to talk about their employment program which helps match people with hearing disabilities to a job that’s perfect for them.
Principal of Northwestern Elementary School in Mardela Springs, Kirby Bryson, and Fourth Grade Teacher, Charlie Echard, stop by the DelmarvaLife studio to tell us all about the Mardela Springs Military Banner Program honoring veterans. Mardela is also getting ready for a big celebration. Northwestern Elementary School is having a 50th Year Celebration on April 22 at 1 pm.
Chef Norris from Just Hooked joins us in the DelmarvaLife kitchen to make pan roasted salmon.
Pan Roasted Salmon Recipe
Carrot Ginger Vinaigrette
- 2 cups carrot juice
- 1 cup apple cider vinegar
- ¼ cup honey
- 4 cloves garlic – diced
- 2 each peeled shallot – roughly chopped
- ½ cup carrots – diced
- ½ cup fresh ginger – minced
- 1 cups olive oil
- Salt to Taste
1. In a small pot add vinegar, ginger, garlic, shallots, and carrots. Once it comes to a simmer turn the burner off and allow steep on low for five minutes.
2. After five minutes, put the vinegar, ginger, garlic, shallots, and carrots into a blender and puree until smooth.
3. Add the puree mixture to the carrot juice.
4. Add salt to taste
Five Spice Turnips
- 1 bunch baby turnips
- 3 tbsp. five spice
- 1 tbsp. Olive oil
- Salt and Pepper to taste
1. Cut turnips into ¼ inch cubes.
2. Toss turnips in olive oil.
3. Roast in a hot oiled pan on medium
4. Add 2-3 teaspoons of five spice
5. Allow to cool.
Black Quinoa Salad
- 1 pack Black quinoa
- 1 tbsp. Olive oil
- Salt to taste
1. Put quinoa on a baking sheet and toast until brown.
2. Put quinoa in a pot of boiling water and cook following the directions on the pack
3. Allow to cool.
Seared Scallops with spiced butternut and couscous salad
- 1 cup carrot ginger vinaigrette
- 1 bunch spinach
- 3-4 each baby carrots
- ¼ cup toasted almonds
- Cooled five spiced turnips
- Cooled black quinoa
- Salt and pepper to taste
1. Add oil to a 12 to 14-inch saute pan on high heat. Cook for 3 minutes. Sprinkle with salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
2. Toss together the cooled five spiced turnips, the cooled quinoa, and the spinach the carrot ginger vinaigrette.
3. Put the salad on the plate and top with the finished salmon.
4. Garnish with toasted almonds.