Today on DelmarvaLife –
There is time to enter the 2022 Governor’s Healthcare Heroes Poster Contest. Maryland Pre-K-12 students can compete to design a poster celebrating Maryland’s Healthcare Heroes. Judging starts March 8th.
We cover everything from hair growth to burns in today’s “Ask the Doc” segment with TidalHealth‘s Dr. Chris Snyder.
It’s Most Wanted Monday. Captain Tim Robinson with the Wicomico County Sheriff’s Office has a list of fugitives. Information leading to their arrest could land you some reward money.
A champion for local students. That’s what we consider the founder of the MERIT Program, Mr. John Hollis. He joins us to give us some insight on how MERIT works and we’ll see, first hand, how it’s changing lives.
Jeremiah “Jay” Copeland performs on DelmarvaLife in June, 2012
We shine the spotlight on a local young man who is making quite a name for himself. Jay Copeland first visited DelmarvaLife ten years ago. Today, he’s a contestant on American Idol. We take you back to that first visit in our Monday Memories.
Katie visits Market Street Public House in Denton to see how the popular Irish Pub is growing.
If your daily dinner routine is getting…a bit too routine, then you’re going to love this idea for a Toasted Ravioli Dinner. With each bite you get the crunch and cheesiness of the ravioli, the freshness of the salad, and the tang of the homemade dressing. What a tasty way to change things up!
What You’ll Need
- 1 (20-ounce) package frozen cheese ravioli
- 3/4 cup Italian-flavored bread crumbs
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 cup milk
- 1 egg, beaten
- 1/2 cup vegetable oil for frying
- 1 (5-ounce) package fresh spinach
- 1/2 cup cherry tomatoes, cut in half
- DRESSING
- 1/4 cup vegetable oil
- 1 cup walnuts
- 1/4 cup apple cider vinegar
- 2 teaspoons lemon juice
- 2 tablespoons sugar
What to Do
- In a large pot of boiling salted water, cook ravioli to desired doneness; drain, pat dry, and cool slightly.
- Meanwhile, in a medium bowl, combine bread crumbs, garlic powder, and salt. In another bowl, mix together milk and egg.
- Dip ravioli, a few at a time, into milk egg mixture, then into bread crumb mixture, coating evenly.
- In a large skillet over medium heat, heat oil until hot. Fry ravioli in batches until golden on both sides; drain on paper towels.
- To make the dressing, in the same skillet over medium heat, heat oil until hot. Add walnuts and saute 3 to 4 minutes, or until toasted. Add vinegar, sugar, and lemon juice and cook until sugar is dissolved, stirring constantly.
- Place spinach and tomatoes in a large bowl; add walnut dressing and toss until evenly coated. Divide spinach mixture evenly on plates and top with toasted ravioli.
Notes
Sprinkle with Parmesan cheese for that added zip!
