Today on DelmarvaLife –
On any given night in America, more than a half-million people, including children, are homeless. That means they don’t have a safe, permanent place to sleep. The Christian Shelter in Salisbury has been a beacon of light for 38 years.
For more than 40 years, The Life Crisis Center has worked to improve the quality of life in our community through crisis intervention and violence prevention. Executive Director Abigail Marsh and the center’s Development Associate Courtney Geiser talk about the center’s largest fundraising event.
Author Rose Mullen (Randyrose) talks about her book series based on the adventures of RR, a 16-inch stuffed monkey who was loveingly adopted by Rose and her husband, Randy in January, 2006. Since then, RR has traveled many different places with them. The books are available at Amazon.com or by e-mailing the author at rosiemullen63@outlook.com.
The Camden Avenue Farmers Market in Salisbury is celebrating ten years of serving the community. The market is open every Tuesday afternoon at Asbury United Methodist Church in Salisbury.
Chef Mark Salter of the Robert Morris Inn in Oxford shows us how to prepare Farmers Market Wild Mushroom Salad with Smoked Bacon, Maple-Roasted Butternut Squash, Crumbled Goat Cheese, Toasted Cashews, Dried Cranberries and Spiced Apple Cider Vinaigrette.
Ingredients
1lb farmers Market Greens (your choice)
2 table spoons olive oil
½ cup diced smoked Bacon
12oz mixed farmers Market Wild Mushrooms
1 table spoon chopped diced shallot, 1 clove finely chopped garlic, 1 tea spoon chopped fresh thyme.
½ cup dried Cranberries
1 each butternut squash (peeled and cut into small cubes)
1 table spoon olive oil plus 2 table spoons grade A maple syrup
1 each 11oz log crumbled goat cheese
¾ cup roasted cashews
Spiced Apple cider vinaigrette
1 cup local apple juice
1 table spoon apple cider vinegar
2 teaspoons Dijon mustard
1 table spoon honey
1 teaspoon fall spices (cinnamon, allspice and ground ginger)
1/3 cup blended oil (90% veg oil 10% olive oil)
Kosher salt and cracked black pepper to taste
Method of Preparation
Pour 2 table spoons olive oil into a pre heated frying pan then add the diced apple smoked Bacon.
Cook for 1 minute before adding the Sliced farmers Market mushrooms followed by the chopped
shallots and garlic and fresh thyme. Season with kosher salt and cracked black pepper, remove from the
pan.
In a separate frying pan add the 1 table spoon olive oil, followed by the diced butternut squash
seasoning with salt and pepper. Deglaze with the maple syrup and cook for 1 minute.
Dressing
Whisk the apple cider together with Dijon mustard, the lemon juice, honey and the apple cider vinegar.
Slowly whisk in the blended oil. Season with fall spices, kosher salt and cracked black pepper.
Set up
Season the farmers Market greens with salt and pepper. Add the spiced apple cider vinaigrette and
gently toss until the leaves are coated with the dressing.
Carefully arrange in a bowl, top with the sautéed bacon and mushrooms, finish with the crumbled goat
cheese, maple roasted butternut squash, roasted cashews and the dried cranberries
