Category Archives: Dorothy Lane Market

Operation Fill the Bag: Will You Do Your Part?

As Earth Day nears (Wednesday, April 22), the Dorothy Lane Market team has been extremely busy, challenging ourselves as individuals to really do something in the spirit of Earth Day.

The premise behind Operation Fill the Bag is beautifully simple: Take a DLM paper bag out into your community and collect enough litter or recyclables to fill it. DLM associates have been sharing these via their personal social media accounts using #DLMEarthDay, and encouraging their friends and those in their networks to do the same. Here are a few:


DLM’s Amy Reeves ventures to a nearby park where she is astonished by the amount of litter lingering in the treeline.


Chelsea Reeves, a DLM Springboro associate, joined Amy in cleaning up the park.


Ashley Kemper and Kassidy Buschor, DLM Springboro associates, collected litter around a lacrosse field.


DLM’s Brooke Shane doing her part for #DLMEarthDay.


Carol Yeakel, a DLM Oakwood associate, joins in. #DLMEarthDay


Tom Yeakel, a DLM Oakwood associate, also fills his DLM bag for #DLMEarthDay.


DLM’s Samantha Johnson doesn’t hesitate to join the cleanup effort in her neighborhood. #DLMEarthDay

Through Earth Day, we’ll be sharing pictures of associates and community members cleaning up their neighborhoods via DLM’s social media accounts with the hashtag #DLMEarthDay.

The ripples of change start small, and we all have the power (with the help of social media) to galvanize our fellow community members to join in cleaning up our neighborhoods.

Will you join us? Simply tag DLM on Facebook, Instagram, Twitter and use the hashtag, #DLMEarthDay.

One Holiday Dinner I Am Not Cooking!


St. Patrick's Day Corned Beef Dinner

St. Patrick’s Day Corned Beef Dinner

Yes, I am Irish. Yes, I grew up in Chicago and even walked in the parade almost every year.  And yes, I have cooked plenty of corned beef dinners for St Patrick’s Day. But I don’t cook that dinner anymore. Why? Because our corned beef dinners are so good! The dinner comes packaged for 2 and is complete with steamed new potatoes with butter, salt, pepper, and fresh parsley – just like the kind I grew up with - and freshly steamed cabbage. It saves hours of work on my part, plus my whole house won’t smell like corned beef for an entire week! Nothing beats the long, slow, moist process of smoking.

Here at DLM, we slow smoke our delicious house-cured briskets and cook them for 5 hours. They are deep mahogany, crusted with spices, and delicious!  To finish the meal, I swing by the bakery and pick up our Irish Soda Bread, which is chockfull of currants, and 1 jar of clotted cream that I begrudgingly share with my family. Grab some Guinness and I am out the door. St Patrick’s Day dinner + DLM = DONE!

I’ll share a really good snack with you for if you happen to have any leftover Irish Soda Bread. Slice into ½-inch slabs and freeze. The next time you need a cup of tea, brew up a strong cup of Irish Breakfast Tea, toast or crisp up the slice in the oven, and slather with soft butter. It’s my perfect afternoon snack.
Erin go Bragh!


Chef Carrie Walters
DLM Culinary Director

It’s a Real Pleasure


HMR Ingredients Photo

Spending time back in the test kitchen this week reminds me of how lucky I am.

When I shop around to get some ideas for new recipes, the overall abundance of gorgeous fresh fruits and vegetables always amazes me. I tend to develop a couple of months in advance so I really can’t wait till the seasons start to turn. The preview of what Mother Nature has to offer gets me excited to roll up my sleeves and get busy cooking.

 And that is just in the Produce department!

I also get to pick and choose from Prime beef,  vegetarian-fed and antibiotic-free chicken & pork, plus the freshest fish and shellfish we can get. Hands down, that is really the reason why our food always tastes so much better than our competition!

In the next couple of weeks, get ready to see some new soups, deli salads, vegetables, and entrées that highlight why DLM always tastes so good!


Chef Carrie Walters
DLM Culinary Director

Toasty Trends


salmon on rye image

Toast is really hot right now. It’s all over the food blogs, cooking magazines, and social media. Toast was even on the cover of last month’s Bon Appétit magazine! Restaurants and coffee bars from San Francisco to New York have jumped all over this craze. Getting to work here at DLM, where we have over 12 Artisan Breads to choose from to make toast, is almost overwhelming…but I am always up for that kind of delicious challenge! I admit that I have been spending way too much time standing by my toaster at home waiting for that pop up to start playing around with toast.

I think that toast is the ultimate comfort food. Toast just happens to be one of the most common things we “learn” how to cook at a very young age. My advice for making delicious toast — make sure your toaster is in good working order, use butter, sprinkle on a little salt and, eat it while it’s hot. Classic, comforting, and delicious.

But why should you stop there?

Here are my favorite DLM toast combinations lately:

Italian Sesame with mascarpone, raspberries, and a drizzle of local DLM 100% Pure Honey

100% Whole Grain with smashed ripe avocado, Vera Jane’s Extra-Virgin Olive Oil, and Maldon Sea Salt

Raisin Walnut with whipped goat cheese and fig jam

Salt Rye slathered with DLM Smoked Salmon Spread and a thick slice of tomato

French Baguette with truffle mousse pâté, Dijon mustard, and cornichons

SeedSational with chai spice almond butter and drizzled with agave nectar

Pumpernickel with Vermont Creamery Butter, sliced radish, and scallions

I’d love to hear about yours!


Chef Carrie Walters
DLM Culinary Director

Vegan Chinese Chicken



Vegan Chinese Chicken Image

I am excited to introduce our first vegan protein in our Gourmet Take Away case! We found this incredible tasting vegan soy protein that is simply delicious. We toss it with our Chinese-style sauce and scallions. I know what you are thinking, but believe me this is really good! Please come in and ask to try a piece. It would make a great dinner along with some steamed rice and stir-fried veggies!


Chef Carrie Walters
DLM Culinary Director