Today on DelmarvaLife –
Studies show that a vehicle can heat up nineteen degrees in ten minutes. Couple that with the fact that a child’s body heats up faster than an adult’s and the decision on whether to leave your child (or pet) in the car can lead to fatal consequences. We talk with Dr. Kerry Forrestal of Peninsula Regional Medical Center, to learn about common misconceptions and how to prevent this from happening.
As we near the end of June, it’s difficult to jump ahead to 6 months from now. But, some organizations are already thinking about providing to children in need, especially during the holidays. Organizations like Toys For Tots. Even though, we’re only in June, operations are already being impacted by COVID. We talk with Assistant Head Coordinator with Sussex County Toys for Tots, Gary Putnam, and Media Coordinator, Jeff Horn, to learn about the impact Toys for Tots has on Delmarva families and how the organization has had to change because of COVID.
Last year, we did a small town series in Lewes, to learn all about the first town in the first state. From beaches to businesses – there’s plenty to keep you busy. But with that title, comes a lot of historic heritage. The place to start? The Lewes Historical Society. We talk with Director of Education, Marcos Salaverria and Director of Museum Programming, Andrew Lyter, to find out about some of the events happening soon and why the society is so passionate about keeping Lewes’ rich history alive.
When we think of all the things that COVID shut down, we probably don’t think about triathlons, decathlons, or races, right? So, all the hard work these athletes put into training for these competitions has to be set aside or put on hold. But, we have some good news, there’s going to be a race on July 4th in Milton. We talk with President of Races 2 Run, Barb Brown, to find out more about the Phase One 5K Run.
It’s been proven that when it comes to food, healthy and nutritious does not mean less tasty. We’ve got a recipe for you today that is healthy, nutritious and without a doubt, delicious! Nutrition Educator, Kelly Williams, is *virtually* here and she’s making a Quinoa Salad. Check out the recipe below:
Quinoa Salad
- 1 cup uncooked quinoa
- 2 cups water or broth
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 medium cucumber, seeded and chopped
- 1 medium red or yellow bell pepper, chopped
- 3/4 cup chopped onion (1 small red or Vidalia or 1 bunch spring onions)
- 2 cups grape or cherry tomatoes, halved
- 1 cup finely chopped fresh herbs such as parsley, basil or mint
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon red or white wine vinegar
- 2 cloves garlic, pressed or minced
- 1/2 cup crumbled feta cheese (optional)
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
Cook quinoa according to package directions and let cool on a baking sheet and gently ‘raking’ with a fork.In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion, tomatoes, and herbs. Set aside.In a small jar or bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Shake or whisk until blended, set aside.Add the cooled quinoa to the serving bowl with the veggies, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Add feta if using. Season with black pepper, to taste, and add an extra pinch of salt if necessary.This salad keeps well in the refrigerator, covered, for up to 4 days. Serve chilled or at room temperature.
mrfood: We’ve found a way to take your salad to the next level. Our recipe for Farmer’s Dressing is made up of cucumbers and simple spice blend that is creamy and easy-to-make. Drizzle over your salad and enjoy all that deliciousness! Check out the recipe below:
What You’ll Need
- 1 cucumber, cut into small chunks
- 1 cup sour cream
- 1 cup mayonnaise
- 2 tablespoons chopped onion
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
What to Do
- In a food processor or blender, combine all ingredients; blend on medium-high speed until smooth.
- Cover and chill at least 1 hour or until ready to serve.
Before You Start Cooking!
- No cucumbers? No problem! Just substitute a medium zucchini…the results are just as good.
