What’s Happening Today — May 7, 2020
Today on DelmarvaLife –
As Teacher Appreciation Week rolls on, we’re still making sure our teachers get the credit and recognition they deserve. Yesterday, along with Wicomico County Schools Superintendent, Donna Hanlin, we surprised four Wicomico County Teachers by announcing them as semifinalists for Teacher of the Year. Today, they’re back on DelmarvaLife and we’re going to find out who will be taking home the title.
Many college students rely on on-campus employment to help pay for transportation, food and housing. With many Universities and College closed due to COVID, students find themselves out of school and out of income. Some are now forced to make the decision whether or not to stay in school. Vice President of Student Affairs, Dr. Dane Foust, discusses what the Salisbury University Student Emergency Fund is and how the community can help students in need.
Buying a car is a huge decision and it’s important to know about every aspect of the process, including getting to know your car salesman! Today, we sit down with Kyle Hutchins, salesman at Gateway Subuaru, to discover all about him and what made him get in industry.
Though the Community Theater where the Possum Point Players perform is closed, that isn’t stopping them from doing what they can do to help those affected by COVID-19. Dawn Conaway is the Artistic Committee Trustee with the Possum Point Players, and she’s talking about how they’re reaching out to the community, but with an artistic twist.
We welcome Lynn Matava back to DelmarvaLife. This time, she’s in the kitchen going plant-based, making a recipe that even your kids can help you with! Check out the recipe for the Vinaigrette Dressing and the Plant Salad below!
2 Tablespoons vinegar or lemon juice
3 Tablespoons vegetable oil
1 teaspoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
1 Tablespoon fresh herbs, washed and chopped, such as chives, oregano, basil, or 1 teaspoon dried herbs
- Place all ingredients in mixing bowl or jar.
- Whisk or shake until well-blended.
4 carrots, washed, peeled, and shredded
1 bunch of celery, washed and chopped
1 package fresh baby spinach, washed and drained
1 cup frozen peas, thawed in refrigerator overnight or thawed in the microwave
1 cup cherry or grape tomatoes, washed and cut in half
1 broccoli crown, washed and cut into small pieces
1 bottle of reduced fat salad dressing or 1 recipe of Growing Healthy Habits Vinaigrette Dressing
- Toss all ingredients, except salad dressing, in mixing bowl.
- Serve in individual bowls, topped with one tablespoon of dressing.
Spring is in full bloom and so is produce! Fresh vegetables make for a perfect side for any dish. Our Roasted Spring Vegetables recipe is made up of three simple ingredients: radishes, asparagus, and corn, drizzled in an olive oil and garlic dressing, this dish will be perfect not just in springtime, but all year round! Check out the recipe below.
What You’ll Need
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces asparagus, washed, trimmed, and cut into 2-inch pieces
- 8 radishes, washed, trimmed, and cut in half
- 3 ears fresh corn, cut into 1-inch chunks
- 1 tablespoon chopped fresh dill
What to Do
- Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
- In a large bowl, combine olive oil, garlic, salt, and pepper; mix well. Add vegetables to mixture and toss until evenly coated. Spread in a single layer on prepared baking sheet.
- Bake 25 to 30 minutes, or until veggies start to brown. Sprinkle with dill and serve.