Fresh News — April 2, 2009

Recipe of the Week: Brined and Grilled Orange Tarragon Chicken
Brining is a simple technique that results in tender, juicy chicken. This concentrated version takes only 25 minutes instead of the traditional 6 hours. Great for a quick and easy dinner!

In our Grocery Department

New! Andi’s Authentic Greek Dressing
Meet the Batsakis family this Saturday, April 25, from 11 a.m. to 4 p.m. as they introduce the official dressing of the Greek Festival, Andi’s Authentic Greek Dressing. Andi’s is made and bottled here in Dayton by Andrea and David Casey, using an old Greek recipe that has been in the Batsakis family for generations. Besides being a great salad dressing, it is can also be used as a marinade for poultry or on pasta salad. 16 oz • $3.99 save $1.00 with Club DLM card through Tuesday, April 28.

In our Meat Department

New! Tallgrass Grass-Fed Beef
Tallgrass Rib-Eye Steak was chosen as the entrée of one of the 2009 Presidential inauguration dinners! This beef has a uniquely robust flavor that brings back the memory of what beef is supposed to taste like. Rich in taste and texture, Tallgrass Grass-Fed beef provides a dining experience that is second to none. Tallgrass cattle are humanely treated throughout their lives and are not confined to feedlots.   After selecting the finest breed of cattle, they are sent to spend their lives in pastures, meadows, and prairie. They are never fed antibiotics, artificial growth hormones, steroids, or animal byproducts. Tallgrass cattle are raised in a manner that is better for the environment than conventional beef because the cattle never leave the pasture, and they fertilize next year’s grasses. All Tallgrass cattle are born, raised, and processed in the Unites States, supporting local economies, and are one hundred percent source verified. Tallgrass beef has many health benefits: high in CLAs, omega-3s, branch chain amino acids, dietary protein, Vitamins A and E, and other antioxidants. Also available in packages of ground beef.

New! Flying Pig Barbeque Rubs
Now you can make great barbeque ribs with a specialty rub made in Jackson Center, Ohio. Flying Pig Barbeque Tickle Your Ribs Dry Rub is a Kansas City-Style rub that you rub directly into your meat and let refrigerate 2 to 24 hours. Just bake, boil, grill, or smoke and you’ve got yourself some mouth-watering ribs! Or try the Holy Smoke Dry Rub, which is great for pork chops, steaks, or chicken breasts.

In our Bakery Department

New! Lemon Slice Cookies
Are you craving an old-fashioned icebox cookie just like Grandma use to make? Try our new Lemon Slice Cookies that are hand rolled in colorful spring nonpareils, sliced, then baked. These are then topped with a buttercream icing with a lemon peel flavoring. 6 ct • $4.99

In our Food Service Department

DLM Grilled Tuscan Chicken Salad
Rapidly becoming one of our best sellers, this salad speaks of spring/summer weather. It is made with DLM Italian Grilled Chicken, grilled asparagus, button mushrooms, and other crisp Tuscan veggies tossed in a light balsamic vinaigrette with hints of Dijon mustard and rosemary – yummy!

In our Healthy Living Department

New! Nordic Naturals Pure and Great-Tasting Omega Oils
Nordic Naturals’ raw material is harvested from some of the cleanest waters in the world. They adhere to and exceed the stringent Norwegian Medicinal Standard and the European Pharmacopoeia Standard for all products and are tested by independent laboratories for heavy metals and over 210 other environmental contaminants. Available in omega-3 soft gels, lemon flavored liquid, tangerine gummies, Children’s DHA, and the most popular, Nordic Berries (delicious multivitamin treats for adults and kids alike).

At our School of Cooking

Gastropub
Gastropub (N); A new type of eating place bridging the gap between booze joints and upscale restaurants. These cuisine-conscious taverns started to appear about 15 years ago in England. Gastropubs have become the London equivalent of the French brasserie, with good food that’s also a good value. The name, a combination of “pub” and “gastronomy” was coined in 1991 when David Eyre and Mike Belben opened a pub called The Eagle in Clerkenwell, London. Many restaurant trends begin on the coasts, and this one is no exception. Gastropubs such as The Red Drum, Victoria, and Horse and Hound have sprung up along both the East and West coasts. Our own trend setter, Chef Carrie Walters, has developed a menu to introduce students to the concept by preparing: A charcuterie plate of Goat Cheese, Fig, Arugula, and Speck Ham; Scotch Eggs – hard-boiled eggs wrapped in DLM store-made sausage; Spring Salad with Roasted Beets; Herb Roasted Chicken with Jus Rôti; and Stilton and Pear with Shortbread.
Wednesday, May 6 • 6 – 9 p.m.  

Food Safety Tip

Refrigerate cooked leftovers promptly – within two hours; one hour when the temperatures are over 90ºF. Use an appliance thermometer to ensure that your refrigerator is always 40ºF or below.

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