| March 29, 2007
In Our Meat Dept
 Featured Meal of the Week: A Simple Recipe With Sensational Flavor!
Enjoy Roast Leg of Lamb for your Easter Dinner. Lamb is a great source of protein and essential vitamins and minerals. For a special treat, prepare with our new Icelandic Spring Lamb!
 New! Honestly Better® Icelandic Spring Lamb
Over 1,000 years ago the Vikings came to Iceland and began raising lambs. Today the local farmers are using the same breed, and still raising them according to the original methods used by the Vikings. You've never tasted anything like it! Icelandic Lambs are free-range, pasture-fed on mountain grasses, moss, sedge, berries, thrift, and willow found on the high mountains of Iceland. They are raised, quite literally, on top of the world. Read more about the clean, true taste of Icelandic Spring Lamb.
In Our Specialty Cheese Dept 
Great Ohio Cheese
Oakvale Farm, located near London, Ohio, is the producer of award-winning Gouda. With its sweet and nutty tang, it is no wonder that Oakvale Gouda has received second-place ribbons at the American Cheese Society competition for two consecutive years. A great addition to any cheese board, this delightful cheese is available in plain, caraway, jalapeño, and habenero flavors. $11.99 lb • save $2.00 lb with Club DLM card through Tuesday, April 10.
In Our Beer & Wine Dept
 Play Ball!
Join us for a special tasting this Saturday, March 31 to kick-off the 2007 Cincinnati Reds season. The Reds will be in town for a pre-season match-up at Fifth Third Field against the Florida Marlins. To celebrate their arrival, we will be pouring an all-star line-up of beers from BarrelHouse Brewing Company in Cincinnati with some of our favorite ballpark foods, starting at 11 a.m. These distinctive craft brews include: Red Legg Ale, Cumberland Pale Ale, Hocking Hills Hefeweizen, and Duveneck's Dortmunder. "In a nutshell, the best beers being brewed anywhere in the region" states Ed Westemeier, Beer columnist and Grand Master Beer Judge. Meet brewers Rick DeBar and Brian Sprance, at Oakwood and Washington Square from 11 a.m to 2 p.m., and at Springboro from 3 to 5 p.m. Go Reds!
In Our Bakery Dept
 New! No-Bake Bars
Remember the good old days when Mom surprised you with afternoon cookies and milk? Her easiest creation was a no-bake cookie. Our Bakery is bringing back that comfort food, with a no-bake chocolate bar and a peanut butter version. Made with real butter and rolled oats, try them cold for the ultimate treat! 4 ct • $2.99
In Our Deil Dept 
You'll be Humming High Praises!
Looking for a dip that is low in fat, high in protein, and vegetarian? Try DLM Hummus as a dip with fresh vegetables, pretzel crisps, or on your favorite sandwich. $3.49 • save 50¢ with Club DLM card through Tuesday, April 10.
In Our Grocery Dept 
New! Vizzino Tomato Sauce From Puglia, Italy, this is an excellent base sauce for the serious home cook! To make your own pasta sauce, sauté onions and a little garlic in olive oil. Add Vizzino to the pan, then sea salt and fresh ground pepper to taste. Immediately toss with pasta. 24 oz • $2.99
At Our School of Cooking 
Junior Chefs
Calling all Junior Chefs (grades 4, 5, and 6) - follow Zebbie south of the border in our April 19 kids' cooking class! You'll cook up some Mexican Cornbread, a Steak Salad, and Flan for dessert - it's like pudding, but better! Register at www.dorothylane.com or call 434-1294.
Zebbie Borland • Thursday, April 19 • 4:30- 6 p.m. • $35
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