June 21, 2007

In Our Produce Dept

Featured Meal of the Week:Grilled Eggplant with Mozzarella and Tomatoes
This is an easy-to-prepare grilled appetizer or vegetable side dish! It features DLM Store-made Fresh Mozzarella, which is prepared daily by hand.

DLM Events

Salmon Cookout this Weekend!
There's nothing as mouth-watering as a succulent, flaky Wild Alaska King Salmon fillet grilled by our chefs at our annual Salmon Cookout. It will be served on a Brownberry Kaiser bun with fresh toppings and Jack's Grill Chipotle Grilling Sauce. Enjoy this heart-healthy treat for lunch or dinner this Friday and Saturday, June 22 and 23 from 11:30 a.m. to 6:30 p.m. $7.00 includes a DLM Canadian Spring Water.

In Our Dairy Dept

New! Nancy's Yogurt
Springfield Creamery got its start in 1960, when Chuck Kesey, brother of author Ken Kesey, author of "One Flew Over the Cuckoo's Nest", graduated from college and returned home to Springfield, Oregon. It became the first creamery in the U.S. to sell acidophilus- and bifidum-cultured yogurt. Several other strains of cultures are added after pasteurization - each spoonful contains billions of live, active cultures providing you with health benefits. Free of cane sugar and stabilizers, Nancy's Yogurt is sweetened with honey. The handmade cooked fruit is in its own cup waiting to be stirred in. This uniquely Oregon company, born of the sixties counter-culture movement, stays true to its principles of natural living, healthful foods, family, and community. 8 oz • $1.19

In Our Grocery Dept

New! Superb Line of French Dijon-Style Mustards
The Fallot Mustard Mill, the last independent Burgundy moutarderie (mustard mill) has been in business for over 160 years. They are the only manufacturer to still use traditional stone-milled grinders. The Fallot Mustard Mill continues to prepare its mustard, using recipes that have been jealously guarded over several generations, and milling the mustard seed with stone grinders to conserve the qualities of the grain in the paste. The unique flavored mustards combine the finest ingredients such as green peppers from Madagascar or crème de cassis from Dijon. Utilize them in cooking, for brushing on grilled meats, and on sandwiches. Edmond Fallot Mustards 7.4 oz • $4.49 • save 50¢ with Club DLM card through Tuesday, July 10.

Bernard Michaud Honey
This "1000 flowers" honey from France is a wonderful example of the bright, healthy cuisine of Provence! Enjoy in hot tea, over cereal, and spread on hearty toast. The tin is beautiful for your counter top as well. 25 oz • $17.99 • save $2.00 with Club DLM card through Tuesday, July 10.

New! French Bonbons
Les Anis de Flavigny candies have been made in the same small town of Flavigny in Burgundy, France for over 400 years! Taste them and see why they have such staying power. The anise flavor is the original and most famous, but the other irresistible flavors include, mint, orange, violet, and rose. 1.8-oz tin • $3.59

In Our Healthy Living Dept

New! Barlean's Extra Virgin Coconut Oil!
Barlean's has introduced their new certified organic, extra virgin coconut oil. Fresh from the Philippine province of Quezon, each coconut is picked at its peak of flavor, aroma, and nutritional value. According to the company, Barlean's Coconut Oil may support the structure and function of the immune system and cardiovascular system. It can be used in cooking, baking, or frying, in skin and hair care, or straight from the jar. And to ensure ultimate freshness, each batch is pressed and bottled on demand. $10.95 • save $5.00 with Club DLM card through June 30.

At Our School of Cooking

Don't Miss Out - Only a Few Seats Available!
Backyard Dinner Party: New England
Outdoor entertaining in summer is no doubt something you look forward to each year. Chef Carrie will help make your backyard parties a breeze this summer, with her many tips and do-ahead suggestions for our menu featuring the classic summer foods of New England.
Wednesday, June 27 • 6 to 9 p.m.

Crêpes Savory & Sweet - Added Session
The focus of this class is making crêpes - with lots of hands-on practice while whipping up an array of fillings. With a basic batter versatile enough for both savory and sweet crêpes, Jack Zindorf will show you the technique of making crêpes that turn out perfectly every time.
Tuesday, June 26 • 6 to 9 p.m.

Register online at www.dorothylane.com or call 434-1294.

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