| March 22, 2007
In Our Meat Dept
 Featured Recipe of the Week: Try something exciting and healthy for dinner - Buffalo Tacos!
Prepare tacos with Honestly Better® Vista Grand Ranch Ground Buffalo, which has 30% less fat, 30% fewer calories, and 30% less shrinkage than beef. It is also higher in protein than beef and is free of hormones and antibiotics. To make your meal truly healthy add Simply Organic Southwest Taco Seasoning to your browned meat. Place the meat mixture in Garden of Eatin' Yellow Corn Taco Shells, then top with shredded lettuce, chopped On-the-Vine Tomatoes, Organic Valley Shredded Mexican Blend Cheese, and last but not least, DLM Texas Joe's Original Salsa. 16 oz-pkg Vista Grand Ranch Buffalo • $5.69 • save 60¢ with Club DLM card through Tuesday, March 27.
In Our Healthy Living Dept 
DLM Health Fair this Saturday, March 24 from 11 a.m. to 4 p.m. at Springboro Join us upstairs in the mezzanine area to visit with local complementary practitioners. Take part in a Shiatsu demonstration, or learn about iridology, pilates, yoga, and more. Take advantage of the free blood pressure and health-age screenings. Arrive early for two dynamic presentations: The Truth About Women's Supplements with Lori Kelch at 11 a.m., and Gentle Pain Relief with Chris Myers at 1 p.m. Downstairs, company representatives will be on hand with information and product samples. Enjoy natural and organic food samples throughout the store. This is a free event, so bring your family and friends! Print and bring this coupon for a Burt's Bees Essential Body Kit! for only $5.00 (save $5.79). It's a great opportunity to try some of Burt's most popular products. The coupon is only valid at the Health Fair.
In Our Produce Dept 
"The Long and the Short of It"
European Long-Stem Artichokes are back! Grown in California from a European variety seed, the leaves and the heart of this variety are meatier and more flavorful than traditional artichokes. Stunning in any recipe, they also maintain their purple color when cooked. Even the long stems are edible; once cooked and peeled they taste like the heart of the artichoke. 2 for $5.00 • save 98¢ on 2 through Sunday, March 25.
In Our Grocery Dept 
New! Honestly Better® Starr Ridge Sandwich Cookies
These delicious sandwich cookies rekindle fond childhood memories. They are crafted with care, using the finest all-natural ingredients available. They are baked in small batches, smothered with a layer of rich cream, and carefully assembled by hand. Try the Chocolate with Vanilla or Mint Cream, or my springtime favorite, Lemon with Lemon Cream! 6 oz • $3.59 • save 40¢ with Club DLM card through Tuesday, March 27.
In Our Bakery Dept 
Don't Miss this Year's Springtime in Paris Pastry Show
Join us for a tasting of fabulous creations by pastry chef Ghyslain and the talented members of our DLM Pâtisserie team. Enjoy a sampling of French wines and Belgian lambics and learn how to pair them with your favorite desserts. Meet Ghyslain (featured on the Food Network) and be among the first to try all of the new spring trends fresh from Paris. Thursday, April 19 from 7 to 9 p.m. in our DLM Springboro community room. Advance tickets are $30 and are available at any of our service booths or at www.dorothylane.com Admission is $35 at the door.
In Specialty Cheese Dept 
The Brie that Comes from Comte
A unique cow's milk cheese, L' Edel de Cleron, is wrapped with a strip of spruce bark which originally protected this fragile cheese. The addition of the bark makes for an earthy and natural flavor that is very interesting and fresh, with a texture that is creamy and smooth. The refreshing aroma holds hints of trees, countryside, and grass.
In Our Mail Order Dept 
Send a Heavenly Ham® this Easter!
If you've ever tasted one, you know our exclusive fully cooked, spiral-sliced, honey-glazed Heavenly Ham® is ideal for holidays and special occasions, as well as everyday meals. We use the finest American hams that have been slowly cured and mildly smoked with hickory. This Honestly Better® ham is at its best after heating in the oven for an hour at 325ºF, covered with foil. It makes great sandwiches as well. The spiral-cut, uniform slices are easily released from the bone with just a touch of a knife blade. And who can forget the crunchy spicy-sweet glaze? Delicious!
At Our School of Cooking
 Brunch for Springtime Chef Carrie has some delicious brunch dishes on the menu in this class with thoughts of spring. She'll start with a Peach Bellini for an apéritif, then move on to Shrimp and Grits straight from Charleston, South Carolina; a Prosciutto Strata, and then Overnight Crème Brûlée French Toast!
Chef Carrie Walters Thursday, March 29 6-9 p.m.
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