Today on DelmarvaLife –
Back in March, we met Robbin Thompson of Milford. She was competing for the Leukemia and Lymphoma Society’s Woman of the Year. A fundraising campaign that supports blood cancer research. She was competing in honor of her late husband and her best friend’s son, both diagnosed with cancer. We talk with Robin to find out how the campaign is going and how we can get involved with TJ’s Warriors.
It’s Friday and you know what that means….Pet Connect! We are ready to connect you with a fur-ever friend today.
Photo: Berlin MD Arts & Entertainment
As states begin to ease Coronavirus restrictions, businesses are starting to make a comeback. One of those places is America’s coolest small town, Berlin. We talk with Berlin’s Director of Economic and Community Development, Ivy Wells, to discuss some of the exciting things happening in Berlin and how they’re doing it all in a *safe way.
We virtually welcome Chef Jim Lewis of the Foxhole Restaurant in Milton. He’s making a beautiful Tuna dish and talking about how the restaurant will be getting back to “normal.”
Delmarva is jamming out with quarantine karaoke, offering college scholarships, and raising funds to support TSC research. We have another round of “All That is Good.”
We’ve found a fun way to switch up a classic Southwestern Salad. Southwestern Salad Toss is made of classic toppings like corn, black beans and red onions. But, the twist comes in the form of a light and flavorful dressing. This recipe is a guaranteed 10 out of 10. Check it out below:
What You’ll Need
- 1 head romaine lettuce, cut into bite-sized pieces
- 1 1/2 cups cherry tomatoes, cut in half
- 2 cups frozen corn, thawed
- 1/4 cup chopped red onion
- 1 (15-ounce) can black beans, rinsed and drained
CREAMY CILANTRO DRESSING
- 1 cup cilantro, stems removed
- 1 avocado, pitted and peeled
- 2 cloves garlic
- 1/2 cup olive oil
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
What to Do
- In a large bowl, combine romaine, tomatoes, corn, onion, and black beans; set aside.
- In a blender or food processor, combine dressing ingredients; process until smooth.
- Pour desired amount of dressing over salad and toss until evenly coated. Refrigerate any leftover dressing for later use.
