Category Archives: Dorothy Lane Market

Too Hot to Cook?

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When the dog days of summer hit, sometimes it’s hard to even think about heating up your kitchen or grill. Forgo the stress and join the rest of us in the air conditioning while you can decide which of our well-seasoned, prepared foods can become an easy meal without any undo stress  or effort. With lots of local and gluten-free options, a DLM dinner can be yours tonight!
Here are two of my current favorites that I have been bringing home:
Grilled Vegetables
Take a short cut and avoid the heat and humidity by picking out your favorite perfectly grilled vegetables right here! These are handy to have around. Try layering them on a sandwich slathered with our hummus, throw them in our in DLM Original Marinara Sauce, or toss them with a little  balsamic vinegar topped with fresh goat cheese. So many delicious options that can help the constant question –what is there to eat?
Black Pepper Marinated Half Chicken
We marinate and roast off  Ed Hill’s fresh local chicken in a delicious black pepper marinade. Take this home and serve it hot or cold- it’s moist , tender, and ready to eat. Reheat briefly and serve it with our local corn on the cob. I like to pull it off the bone and use it for cold Chinese chicken salads.

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Chef Carrie Walters, DLM Culinary Director

Adding a Little Southern Charm

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Is it possible to improve upon macaroni and cheese? Here at DLM, the answer is yes!
We’ve taken our best selling Pimento Cheese, the one we make from scratch using Grafton Village Sharp Cheddar cheese, and melt it in our rich béchamel sauce.  Then we toss it with classic elbow macaroni and top with buttered breadcrumbs. I love this mac and cheese recipe! The creamy richness of the sharp cheddar, mellow sweetness of pimentos, plus a hint of smoked paprika makes a decadently delicious macaroni and cheese.  It pairs beautifully with summer favorites like BBQ ribs, grilled chicken, and local corn on the cob.  At my house, however,  we often just have it as a main course with a slightly bitter green salad and cool glass of white wine.
Like all macaroni and cheese, reheating can be fast in the microwave but take the time to reheat in the oven–it is worth the extra few minutes. The top gets bubbly brown and adds texture that makes those extra calories worth it! 

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Chef Carrie Walters, DLM Culinary Director

Fantastic Feta

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We have the most amazing Corsican Feta made from 100% sheep’s milk. It has a briny, slightly salty start, but finishes with a creamy, refreshing taste. To me it just screams summer dining!

Do what the Greeks have been doing for ages–cut a thick slab and douse it with a good olive oil like our Vera Jane’s Extra-Virgin Olive Oil. Simply add a small bowl of Greek Olive mix from our olive bar and a hunk of DLM’s Artisan Ciabatta Bread, and you’re ready to dine. Who needs to cook?

Or, try this feta in a traditional Greek salad. That means absolutely no lettuce of any kind, just thick chunks of ripe tomatoes, crisp cucumbers, and a little white onion. Then place that same slab-like piece of Corsican Feta right on top with the same olive oil and a fresh grind or two of black pepper and oregano. Or, be a little decadent and add some Kalamata olives and a smattering of capers. It is simply a perfect combination of flavors that folks have been enjoying for centuries!

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Chef Carrie Walters, DLM Culinary Director

 

Cheering on DLM’s Sarah Ochsenbein

This weekend, on Sunday, May 31, Dorothy Lane Market and Up and Running will team up for the sixth year to host the DLM Dash 5k, with funds benefiting local food banks. For many, this will be a fun way to spend the morning. For Sarah Ochsenbein, who has worked at DLM for 13 years running our DLM in a Dash program, this Sunday will represent a milestone in her weight-loss journey as she nears a net loss of 250 lbs.

Sarah’s story is not only impressive, but it’s inspiring. This time last year, co-workers urged her to run in the DLM Dash 5K as they had started to take note of her fitness journey. But she knew she wasn’t ready and wanted to lose more.

So she kept up the momentum, literally, as her weight loss plan is centered around clean eating, portion control, and exercise. And this Sunday, she’s ready complete her first race.

As Sarah puts it: “I’m not a different person. I just feel like a better version of myself.”

We couldn’t be more excited to watch her cross the finish line this Sunday at the DLM Dash 5K.

Cooking With the UD Flyers

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Chef Carrie and the Culinary Team pose with the UD Flyers

Chef Carrie and the Culinary Center Team pose with the UD Flyers

This week in the Culinary Center, we had the pleasure of teaching some of the UD Flyers how to cook. We all had a blast!

Remember the good ol’ college days when cooking was still kind of a mystery? The constant problem of what you want to eat versus what you can afford? Or even the dilemma of how to actually cook it once you’ve bought it?

These guys were excited to eat and I was amazed that a couple were already making some of their favorites from scratch in their campus apartment. The whole group was committed to making better, healthier choices, and not only for dinner but throughout the day. We sampled a bunch of veggies and took a tour of the store discussing how to make good choices when shopping for groceries.

We made buffalo-style cauliflower wraps, roasted chicken and veggies, pasta with chicken sausage and broccoli, and for dessert everyone loved the fresh berry crisp!

The coaches, trainers, and the nutritionist were all there to help support and cook side-by-side with these talented young men. It was a testament to how supportive and caring the University of Dayton is by teaching their athletes a skill they can use for the rest of their lives.

The Culinary Crew had fun joking around with everyone, and once again I was painfully reminded of how short I really am!

Chef Carrie takes the team on a store tour: first stop, the Bakery!

Chef Carrie takes the team on a store tour: first stop, the Bakery!

Players got hands-on instruction for preparing delicious, nutritious meals

Players got hands-on instruction for preparing delicious, nutritious meals

 

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Chef Carrie Walters, DLM Culinary Director

 

Take Your First Bite of Summer!

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Lobster Roll

Lobstermania is right around the corner, so for lunch today I am going to feast on a lobster roll sandwich.

Our lobster rolls are sweet, succulent chunks of lobster tossed with just enough mayo to keep it together and a little celery and fresh parsley. No overpowering peppers or onions; just the sweet taste of lobster. We pile it on a freshly buttered and toasted DLM Hot Dog Bun with fresh leaf lettuce. It has become so popular, it is  now available today and every day at all of our Jack’s Grills.

So get in the summer spirit and enjoy one of the best lobster rolls outside the state of Maine.

Fresh and simple – just like summer should be!

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Chef Carrie Walters DLM Culinary Director

Cook Dinner for Mom This Weekend!

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STeakBlogDLM  Prime Natural Beef makes a delicious main course

Forget the busy restaurants and crowds, and cook for mom this Mother’s Day. You know  all she really wants is to spend time with family and what a better way than around your dinner table?

We have gorgeous Prime Beef available in fresh-cut filet, rib eye, and NY strip steaks. They are so tender and juicy all they really need is some sea salt and a couple grinds of black pepper. Does she like surf and turf? Perfect timing—our lobster tails are on sale. So dust off that grill, set the table, and get cooking!

All the things that make Mother’s Day special are all right here at DLM! Beautiful hanging flower baskets, chocolates, pastries, artisan breads, and don’t forget to check out our huge selection of Rosés to make this Mother’s day dinner one to remember.

Bon Appétit, Mom!

RoseBlogLight, fruity, delicious–Mom will love a glass of Rosé with dinner

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Chef Carrie Walters
DLM Culinary Director

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:

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

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

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

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

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

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

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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!

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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!

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Chef Carrie Walters
DLM Culinary Director

It’s a Real Pleasure

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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!

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Chef Carrie Walters
DLM Culinary Director