Today on DelmarvaLife:
We learn what it means to live a life without limits when Emmanuel M.D. Jenkins, public speaker and founder of We Stand 4 Something, visits the show. Being born with cerebral palsy and spending all of his life in a wheelchair hasn’t stopped him from chasing and fulfilling his dreams. The graduate and father tells us all about overcoming limits and We Stand 4 Something, a nonprofit organization that provides people with disabilities with services like life coaching, employment services, and group and community activities. “We believe that people with disabilities deserve to have the same opportunities, take the same risks, enjoy the same rewards, live in the same community, work for the same employers and forge the same relationships as everyone else.” Coming up on November 18, WS4S is hosting their third annual Friday Feast for people with disabilities and their families, you can find more information on that and the organization on their website, Facebook page, or send them an email at email@example.com.
For many kids on Delmarva, when schools out for the summer they’re not getting the meals they have access to when school is in session. Director of Food Services for Wicomico County, Eric Goslee, joins us to explain how one program is helping those kids get healthy meals all summer long. The Summer Food Service Program provides nutritious meals to low income students every weekday, thanks to funding from the Maryland State Department of Education through the U.S. Department of Agriculture. This year, the program has expanded to eight locations in Salisbury. Find locations, times meals are offered and more information on the Summer Food Service Program website.
We’ve been hearing a lot about heroin abuse on Delmarva lately, one organization hopes to empower teens to make the right choices in life through a celebrity event. The ninth annual Teen Summit is coming up on August 6, at Delaware State University from 10 a.m. – 4 p.m., free for teens 13-18 and their parents. The Delaware Prevention Coalition hosts the event each year, and today Teen Summit Administrator with the DPC, Sandy Clark, and Teen Summit Coordinator, Rogjena Fisher, join us to tell us about the event and the DPC’s mission. Registration for the Teen Summit is open now.
Single parents, you are not alone! There are resources and organizations out there to help. We have Executive Director, London Marshall, and Vice-President, Jermichael Mitchell, of The Single Parent Club with us to talk about how their organization is helping single parents and low income families find affordable family oriented events and resources in Maryland. Throughout the year the club offers budgeting help, mentoring, co-op babysitting, and organizes fundraisers. You can apply to the club here.
The Brooklyn Baking Barons are back! Tony and Chris are in the DelmarvaLife kitchen whipping up a summer tortellini salad to pair with their limoncello poppyseed cake.
Summer Tortellini Salad Recipe:
1 lb cheese tortellini
3/4 cup fresh green beans, haricots verts (French green beans) are preferred
1 tbsp fresh thyme, roughly chopped
The zest of one lemon, about a tablespoon
1/3 cup finely chopped roasted pistachios, plus extra for topping
2.5 tbsp. champagne vinegar
1 1/2 tbsp. of shallots, finely minced
1 large garlic clove, finely minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
5 tbsp. extra-virgin olive oil
1 1/2 cups of loosely packed arugula
orange and yellow peppers for color
Shaved parmesan cheese
1lb Shrimp, peeled & deveined with tails on
3 Tbsp. Butter
A squeeze of fresh lemon juice
A big splash of white wine, about 3 Tbsp.
*To add shrimp, see instructions below*
Bring a pot of water to a boil. Cook pasta according to package directions. Add green beans to boiling water during the last 2 minutes of cooking time. Drain & rinse well with cold water. Move to a large bowl.
In a medium bowl, whisk together pistachios, champagne vinegar, shallots, garlic, lemon zest, thyme, salt, and pepper. Add EVOO and whisk well to combine with the vinegar. Drizzle over pasta and green beans.
Add arugula and gently toss your salad.
Top pasta with shrimp, extra pistachios and shaved parmesan.
*To add shrimp to the recipe*
While the water is heating up, prepare your shrimp. Rinse them well and pat them dry with a paper towel. Melt the butter over medium high heat and add the shrimp. Sauté for two minutes, turn and cook for 1 minute more. Add white wine and lemon juice and cook 1-2 more minutes or until the shrimp is curled and pink. Remove from the heat and set aside. Serve on top of the salad.
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