Jimmy & Katie with Ginny Rosenkranz

Today on DelmarvaLife:

There’s a nationwide effort to honor our country’s fallen heroes – to remember them – this holiday season. It’s all part of “Wreaths Across America.” We’ll hear how one company on Delmarva is participating with wreath-laying ceremonies in Salisbury and Hurlock, and explain how you can be a part of these touching tributes on Delmarva.

You’re invited to be a part of “Salisbury’s Winter Wonderland.” It’s an event that offers all of the holiday traditions you’d expect in a holiday season to remember. We’ll preview the event, and get a performance on the Mid South Audio Stage from some of the dancers who will be a part of, what’s become, a local holiday tradition.

We’re getting a lesson on holly, from gardening expert Ginny Rosenkranz, with the University of Maryland Extension Office. She’ll explain how people are a lot like holly. She’ll also offer some ideas on how you can decorate your home with holly this holiday season.

When you get a second, take a look at your backyard. Winter is on its way. Does the place outside your windows seem like a spot you’ll want to spend time in even when the weather’s cold? We’ll tell you how it can be — with a hot tub! Katie stops by Pools & Spas Unlimited, in Milford, to explain how a hot tub can benefit you in more ways that you might imagine.

We’re turning some fresh ingredients into a delicious dish. Chef Mark Salter, with The Robert Morris Inn, in Oxford, is here to show us how to put together a French Bean Salad. The recipe is below. Enjoy!

French Bean Salad 

Serves 4

Ingredients
3 cups French Beans Cut into 2- inch pieces
2 cups mixed mushrooms (Shiitake and Oyster mushrooms)
1 cup water
1 bouguet garni (cheese cloth with 3 sprigs fresh thyme, black peppercorns small bay leaf)
2 tablespoons Apple cider vinegar
2 tablespoons olive oil
1 medium size golden beet cooked

Method of Preparation

Cook the Green beans in lightly salted boiling water until just cooked approximately 2 minutes.
Shock in ice water and drain in a colander.
Rub off the skin from the cooked beet and cut into 2 cm cubes.
In a separate saucepan boil the cup of water. Add the mushrooms and cook for 30 seconds.
Drain and add the apple cider vinegar, olive oil and Bouquet Garni. Leave to marinade.

Sherry Vinaigrette

1 shallot peeled and diced
1 teaspoon Dijon mustard
1 tablespoon honey
2 Tablespoon sherry vinegar
6 Table spoons blended oil (90% vegetable oil 10% olive oil)
¼ cup dried cranberries
¼ cup cashews
Mixed greens to garnish

Method Of Preparation

Whisk the first four ingredients together, then slowly add the oil.
Mix together the cooked green beans with the pickled mushrooms, dried
cranberries, toasted cashews and golden beets. Season with salt and pepper and
the vinaigrette. Garnish with the mixed greens.

We announce another four winners in our Holiday Guide Giveaway! You could win one of more than 80 daily prizes to many of your favorite local businesses. Plus, with our holiday coupons, you can save money on gifts for the entire family. To enter our Holiday Guide, to read the rules, or to check out the incredible savings, click here.

Do you know someone who has a birthday or wedding anniversary coming up? A great way to celebrate is with a DelmarvaLife Occasion. Submit your occasion here.