Today on DelmarvaLife –

Sleep

Could your lack of restful sleep be the result of using the wrong pillow? Director of  Sleep Waves Diagnostic Center at TidalHealth Peninsula Region, Linda Hurley, joins us for some pillow talk.

Heart Month

February is heart month, so we turn our attention to the number one killer of Americans, heart disease. We talk with Dr. Christian Bounds of TidalHealth, to find out why knowing your numbers is the first line of defense.

Backpack

Middle-school students in Talbot County recently received a donation of backpacks filled with school supplies. We talk with Easton Middle School’s principal about why this donation is so important.

No Ice is Safe Ice

“No Ice is Safe Ice.” As temperatures continue to drop and conditions of our local bays change, we talk with the Ocean City Fire Department about why they’re  reminding residents and visitors about the dangers of ice.

MAYOR DAY

Salisbury Mayor Jake Day is featured in a US Department of Defense article. Click here to read the article.

Charcuterie

We help you step up your hosting game with some pointers on how to make your own charcuterie board at Simmons Center Market in Cambridge.

Ravioli Pesto Pie

Ravioli Pesto Pie

You can whip up this spring-inspired, comforting dinner dish in no time thanks to a few shortcut ingredients. Our Ravioli Pesto Pie comes together in less than 30 minutes, and is sure to become a new family dinner favorite!

What You’ll Need

  • 1/2 cup (4 ounces) pesto sauce
  • 1 (2-ounce) jar chopped pimientos, drained
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 ounces pepperoni slices (about 25 slices)
  • 1 (20-ounce) package frozen cheese ravioli, cooked and drained according to package directions
  • 1/2 cup (2 ounces) shredded mozzarella cheese

What to Do

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine pesto, pimientos, Parmesan cheese, and pepperoni slices. Add ravioli and toss until evenly coated. Place in a 9-inch deep dish pie plate and top with the mozzarella cheese. Cover loosely with aluminum foil.
  3. Bake 20 to 25 minutes, or until the cheese is melted and the ravioli is heated through.

Notes