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Good Food for You and Your Family—
June is Organic Month at Dorothy Lane Market
If you want to eat healthy, if you want to
feel good about what you eat, if you want organic food, then
shop with us. Why? Because at DLM, we love organics and we
love providing you with an abundant selection of great tasting
organic food. Nourish yourself and your family with organic
foods ranging from bananas to pretzels, milk to artisan sourdough
bread, frozen pizzas to scratch-made egg salad, and much more.
Eat healthy, live well, and buy the best for you and your
family at Dorothy Lane Market! Look for good deals on your
favorite organic foods in the store all month long.
Department
Features
Every month, we feature select items in our
stores and provide you with detailed descriptions. Many are
new items and/or on sale!
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| Evolution of Grilling
Back in the prehistoric days preparing the protein was easy.
All you had to do was hunt it down, drag it home, and eat
it. Then, prehistoric woman discovered fire and from that
moment on, man was destined to be “the keeper of the
flame” and outdoor cooking was born. The modern grill
has evolved outdoor cooking quite a bit beyond the open flame
approach, but the basic principles remain the same. Guys —
fire is your friend — but respect it! Keep your grill
in a cleared area away from the house and sheltered from the
wind. This will give you a more even cooking temperature and
eliminate the chance of secondary fires. Use a set of long
handled tongs and a spatula to keep from burning yourself.
And I always recommend a beverage of choice in the other hand
to achieve balance and for the false sense of security it
gives you in the way of fire protection.
Preheat your grill in advance and hold the palm of your hand
5-6 inches over the top of the coals or flame. If you can
only stand it for a few seconds you have a hot fire. Use the
high heat to prevent your meat and seafood from sticking to
the grill. Put it on and wait, letting a nice crust form,
searing in the flavor and juices. Some men have not evolved
from those prehistoric days, still possessing the desire to
stick, poke, jab, and cut the meat while flipping it
numerous times on the grill. Don’t do it, guys! This
dries the meat out by releasing the natural juices through
the holes you are putting in the meat, and you are cooling
and heating the meat repeatedly by flipping. Flip only once
during the cooking process with a good set of tongs or a spatula.
When possible, grill your chicken and seafood with the skin
on. This helps retain the natural juices for added flavor.
Try using one of our rubs for chicken, pork, beef, and seafood.
Just sprinkle a little on all sides and rub it into the meat.
Have patience and allow the meat to cook, drawing the seasoning
into the meat. If you are grilling with any of the Jack’s
Grill Sauces wait till the last few minutes of cooking to
apply to prevent over-browning or burning of the sauce. Always
use a clean plate to transport the grilled meat to the table.
Never place cooked product on the same plate that you used
to carry raw meat to the grill. When finished grilling, take
a minute and clean the grill top. Every man should own a good
grill brush with metal bristles, and a minute of effort here
will keep your equipment clean for the next outdoor feast.
So go ahead – evolve! And enjoy being keeper of the
flame.
- 50¢ off any Jack’s Grill Sauce
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| New!
Todd Norman 2002 Merlot
This Napa Valley Merlot has gobs of bright cherry/berry
fruit with hints of chocolate, spice, and oak with a velvety,
well polished finish. A great everyday dinner wine!
Famed Napa Valley vintner, Michael Havens, has produced this
sumptuous wine from 100% Napa Valley fruit and primarily from
the prestigious Hyde Vineyard in Carneros. Robert Parker of
the Wine Advocate says of Michael, “Michael Havens produces
elegant reds that deserve more attention than they receive;
moreover, they are fairly priced!” A DLM Exclusive $14.99
Plantagenet Wines — Hazard
Hill Vineyard 2003 Semillon-Sauvignon Blanc & 2002 Shiraz-Grenache
Hazard Hill Vineyard is on the west coast of
Australia just south of Mount Barker. Plantagenet winemaker
Gavin Berry is the driving force behind these two, ready-drinking
styles that are amazing values for the money.
The 2003 Semillon-Sauvignon Blanc is full of tons of bright
tropical fruit and a touch of floral tones with a touch of
a spicy, limey component. Perfect with a seafood dish or salad
on the patio.
The 2002 Shiraz-Grenache blend is extremely dense, yet elegant
at the same time. Really ripe berry and plum flavor with a
touch of spice in the back palate. Great with grilled meats.
Both are $9.99 save up to $1.00 or $107.89 the case
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| Three Dog Bakery
Recently, I was given the task of trying out
Three Dog Bakery’s delicious dog food on my two dogs,
Bailey and Chrissy. Like my fellow dog lovers, I want to feed
my pets the best possible food so that they live a longer,
healthier life. After the first few years of training and
getting through puppy tantrums, you’ve finally molded
your best friend into a sociable animal who becomes a great
family member. So it follows that you want them to live as
long as possible, and the best way to do this is through proper
nutrition. Bailey and Chrissy are not discriminating connoisseurs
(they will eat anything!), but they did gobble up the convenient
MRE (Meal Ready-to-Eat) Entrée for Dogs when it was
poured over their dry food.
Three Dog Bakery, the world’s first bakery for dogs,
originated in 1989 by three dogs, two guys, and one biscuit
cutter. Three Dog Bakery uses all-natural, wholesome, “human-quality”
ingredients such as chicken, grains, vegetables, and herbs
that dogs love. It’s free of preservatives, fillers,
salt, sugar, animal by-products or fat, artificial flavors,
and colors. So cleaning the kitchen floor was easy as they
performed their commando crawl across the length of the room
to be rewarded with a Bark ‘n Fetch Biscuit, which is
made with real peanut butter. Since the Three Dog Bakery testers
for quality-control are human (and some dogs, too), I decided
to give it a go and try it myself – it has 100% human-quality
ingredients. I found it to have hints of mushroom earthiness
and vanillin oak —oops, that was the wine I paired with
the biscuit. Needless to say, Bailey, Chrissy, and I were
very pleased and excited to find a dog food product that not
only tastes good but is Honestly Better™ for your pet!
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| Organic Munchies
You and I know how healthy it is to eat fresh
produce, especially organic fruits and veggies. You can’t
help but feel good when you eat this way. Well and fine, but
to say that we will never crave munchies in the form of crackers,
chips, or pretzels isn’t realistic for most of us. When
you want a little indulgence however, why not make it healthy?
Better yet, why not make it organic?
Thanks to some health-minded pioneers such as Nell Newman,
you can feel good about occasionally eating pretzels and chocolate
bars that formerly were only “junk food.” Nell,
founder of Newman’s Own Organics, relates “we
feel that people want to know more about the food they eat,
not just how much fat or cholesterol a product contains. How
ingredients are grown and processed on the way to their grocers’
shelf is becoming more important ….We focus on the kinds
of products we loved as kids, but take them one step further
by using the highest quality of available organic ingredients.”
Another product line that makes snacks you loved as a kid
as healthy as possible is Late July. Their Classic Rich crackers
look like Nabisco’s Ritz® crackers, but are made
with organic flour and organic palm oil, free of hydrogenated
oils and trans fats. Late July’s Round Saltine is another
great tasting organic cracker. This one is a hearty, old-style
soda cracker with a lingering fresh-baked flavor. For a healthy
snack that your children will love, get Late July Organic
Cheddar Cheese Bite-Size Crackers. They are nice and crispy
and have the irresistible flavor of cheddar cheese. The good
people at Late July make them with organic, aged cheddar cheese
and organic, soft, red winter wheat.
Look for Newman’s Own Organics, Late July Crackers,
and other healthy, organic foods to be featured in the store
this month at discounted pricing.
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| What Are Strawberries?
In a strictly botanical sense, the strawberry
is not actually a fruit but is simply the fleshy receptacle
for the fruit of the plant. Those little black dots on the
surface are actually the “fruit,” a true fruit
being the ripened ovary of a plant. Interestingly, the strawberry
plant is a flowering plant belonging to the rose family. Maybe
that’s why strawberries are romantic as well as delicious.
The large modern strawberry is the result of cultivation and
selective breeding and is a descendant of the wild or wood
strawberry, the latter not growing much larger than a raspberry.
Driscoll’s Strawberries—A
Smile in Every Bite
Strawberries, who doesn’t love them? Every
time you take a bite, it’s one of life’s simple
pleasures. Since you were a kid, you loved the taste of a
sweet, juicy strawberry on a hot summer day, letting the juice
run down your chin. Or how about the sliced strawberries with
ice cream you shared at a family picnic? Or the berries with
whipped cream you had for brunch at some fancy hotel? Or the
chocolate dipped strawberry that tickled your tongue with
a glass of champagne…beautiful, red, sweet, and juicy.
No wonder they bring us so much pleasure.
Why Driscoll’s?
At Dorothy Lane Market, we’ve been selling strawberries
for over 50 years, and we believe that Driscoll’s brand
strawberries are the best we’ve ever had. You know they
are superior when you see their bright red sheen, smell their
lovely aroma, and savor their sweet juicy flavor. These reasons
and more are why we consider Driscoll’s to be among
the foods at DLM that are Honestly Better™. How do they
consistently produce spectacular strawberries? It starts with
the people, as I found recently when I met National Sales
Manager, Tim Youmans and Director of Marketing, Gloria Chillon.
The folks at Driscoll’s are fanatical about flavor,
health, and quality. The company has its own research and
development department to create and breed its own, unique
varieties of strawberries. These varieties are so special,
in fact, some are patented. Driscoll’s also ensures
quality by owning its nurseries, which enables them to control
the breeding and cultivation of the young plants. They provide
these plants to specially contracted farmers who then grow
the berries under strict specifications. For example, to keep
the plants dust and pest-free, Driscoll’s farmers employ
a most ingenious method—they vacuum the plants! Yes,
they pass right through the field regularly with their exclusive
Bug Vac™ that gently vacuums the bugs off the plants.
Many other factors, such as careful picking, tough grading
standards, and state of the art refrigeration and transport
go into making sure you enjoy the best berry possible.
What about organics?
Gloria was emphatic that Driscoll’s is very committed
to growing berries organically, and so the availability of
organics is rapidly increasing. We love organic produce at
DLM as well, so look for Driscoll’s organics to be prominently
featured in our berries selection from now on. Even when it
comes to conventional berries, Driscoll’s are very “clean.”
Use of the Bug Vac™, for example enables them to minimize
pests. Another practice Driscoll’s farmers use is Integrated
Pest Management (IPM), where beneficial insects are used to
rid the plants of bugs that are harmful to them.
How to Pick Them and Treat Them
When choosing your strawberries, look for a brilliant, even
red color and symmetrical shape. Berry tips should not be
too seedy. While you should always rinse off fruit before
eating, we also recommend that you look for strawberries that
are clean and dry when you buy them. The little green leaves
on the crown of the berry (the calyx) should look fresh and
unwilted. At home, keep your strawberries refrigerated in
their original, specially ventilated Driscoll’s package.
In our stores, we occasionally display Driscoll’s out
of refrigeration. These especially are in prime condition
for enjoying right away. Store any uneaten berries (an unlikely
circumstance!) in the fridge (34º F to 38º F is
ideal), and finish them off in a day or two. This is very
important: don’t wash your berries until you are ready
to use them. Gently rinse berries with the leaves still on,
under cool water. After washing, remove green caps. For best
flavor, allow strawberries to reach room temperature just
before eating or serving.
Why buy Driscoll’s at Dorothy Lane Market?
I was happy to find out talking to Tim and Gloria that they
admire DLM as much as we do them. In fact, Driscoll’s
considers Dorothy Lane Market one of the premier retailers
of their strawberries in the country. What does that mean
for you? Thanks to our close relationship with Driscoll’s,
at our stores you can enjoy a premium selection of Driscoll’s
berries more often and more reliably than anywhere else.
Why Eat Them?
Easy answer: Taste one and you’ll know why. We are sure
you’ll agree that Driscoll’s strawberries are
the best tasting anywhere. Whether you use them as an ingredient
in desserts or other dishes, or simply eat them as is, Driscoll’s
strawberries are pure, mouth-watering pleasure. And they are
great for your health. In addition to being low in fat and
calories, strawberries are naturally high in fiber, vitamin
C, folate, potassium, and antioxidants. This makes them a
sweet alternative that promotes heart health, reduces the
risk of certain types of cancer, and gives a boost to total
body wellness. All summer long, we will display them in abundance,
so eat lots of berries and treat yourself to one of life’s
little pleasures.
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| Antioxidant Power
Just a few days ago, a coworker and I were talking about
healthy between-meal snacks. She told me that she had recently
gone into the Produce Department and was encouraged to try
an organic banana. She never had one before. “I loved
it! It tasted so much better than a regular one!” she
exclaimed. Now, being that we are big fruit and veggie eaters
at our house, my daughters have always said how much better
tasting organics are, especially broccoli. Let’s face
it: any broccoli is hard to love. But organic broccoli does
taste sooooo much better.
Taste is only one advantage of organic produce. When the
kids were growing up, of concern to me was the amount of chemicals
they may be getting in conventional produce. According to
the National Academy of Sciences (NAS), young children, because
of their weight and eating habits, are more vulnerable to
the effects of pesticides and herbicides. And the effects
appear to be cumulative. The more they eat, the more they
store in the body’s tissues. Information published from
Rutgers University (1998) as well as the American Chemical
Institute (2002) indicates that organic produce is significantly
higher in a number of nutrients and phytochemicals, particularly
antioxidants, while containing lower levels of harmful nitrates
than conventional. It seems that as more chemicals are used,
the need for the plant to produce its own antioxidants is
greatly reduced. If the plant doesn’t have them, we
don’t get them.
So what exactly are antioxidants and what do they do? Picture
the old Pac Man game or the “scrubbing bubbles”
on the bathroom tile cleaner commercial. Antioxidants are
scavengers that seek out and gobble up aggressive free radicals
(the enemy) that can damage cells and the DNA within, leading
to low immunity, aging, and eventually disease. Free-radical
damage happens every day through a poor diet and exposure
to pollution, chemicals, radiation, our body’s own metabolic
processes, and of course, stress. Plain and simple, antioxidants
prevent heart disease and cancers, and protect every organ
in the body.
Nowadays, even with a healthful diet, most of us don’t
get the level of antioxidants we need. That’s why the
Journal of the American Medical Association recommends a multivitamin
for all adults. They see the need for supplemental antioxidants
in order for us to achieve optimal health, not just absence
of disease.
Since most of us have active lifestyles and tend to be “stressed
out,” supplementing with an antioxidant may be a necessary
consideration. Shopping for an antioxidant supplement, however,
can be overwhelming. There seems to be so many products on
the market. Remember that Vitamin A (in carotene form), Vitamin
C, and Vitamin E are antioxidants that work the best when
taken together. Carlson’s ACES, for example, is one
of our best sellers for this potent vitamin combination. Minerals
like selenium and zinc, as well as nutrients like CoQ10, green
tea, and alpha lipoic acid provide antioxidant protection.
Warming herbs like ginger and turmeric are not only antioxidants,
but also effective anti-inflammatories.
My suggestion is to stop by the Healthy Living Department
and check out our supplements. Rest assured that all of the
companies represented in our department follow the industry
guidelines for Good Manufacturing Processes (GMP) and we very
carefully choose what we offer to our customers. We’re
happy to provide you with literature and information that
can help you make a decision based on your nutritional needs.
And then pick up an organic banana before you leave. You’ll
love it!
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| SCHOOL
OF COOKING
June Classes
BBQ Fare: All Jazzed Up with Sauces, Slaws,
& Salsas
Instructor: Chef Carrie Walters
June 2 • 6 – 9 p.m. • $60.00
Hands-On Pies: Blueberry and Banana Cream
Instructor: Dottie Overman
June 9 • 6 – 9 p.m. • $55.00
All American Ribs!
Instructor: Chef Carrie Walters
June 15 • 6 – 9 p.m. • $60.00
Petite Chefs Cooking Camp
Instructor: Zebbie Borland
June 21 – 25 • 9:30 a.m. – 12:30 p.m. $250.00
Fresh from the Orchard
Instructor: Dottie Overman
June 23 • 6 – 9 p.m. • $50.00
Grill Trip Across the States
Instructor: Chef Carrie Walters
June 30 • 6 – 9 p.m. • $60.00
For a complete listing of all classes, visit our School
of Cooking page.
Club DLM card is required for
all sale prices. Prices herein are valid through June 30,
2004. In the event of a typographical error, in-store prices
will prevail. All sale items are limit five with Club DLM
card.
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| Recipes
Organic ingredients abound in the following recipes that
are adaptations of recipes from Organic Valley. For more organic
recipe ideas, visit www.organicvalley.com.
For a printable version of the recipes listed
below, click here.
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| Quinoa
with Almonds
Quinoa (pronounced keen-wa) is an ancient grain that
contains more high-quality protein than any other grain. It
has a delicious nutty flavor.
- 4 cups water
- 2 tsp paprika
- 2 cups organic quinoa
- 2 tsp ground cumin
- 1/2 cup minced shallots
- 1¼ cups Sunridge Farms or Woodstock Farms Organic
Raw Supreme Almonds, coarsely chopped and toasted
- 1 cup organic bell peppers, seeded and chopped (use combination
of green, red, and yellow)
- 1 cup Sunridge Farms or Woodstock Farms Organic Dried
Apricots, chopped
- 4 Tbsp (2 oz) butter, softened
- 2 tsp sea salt, or more to taste
- 1/2 cup chopped red onion
- 3 Tbsp lemon juice
In a medium saucepan, bring water to boil. Stir in quinoa
and cover the pot. Let simmer for 10 minutes. Remove from
heat and let quinoa remain in the covered pot for an additional
20 minutes.
Transfer cooked quinoa into a large mixing bowl. Fluff with
fork every few minutes so heat escapes (this helps prevent
sticky quinoa). Let cool 15 minutes.
Sauté the shallots and bell peppers in 1 tablespoon
of butter until slightly softened. Add to quinoa along with
additional 3 tablespoons of butter and remaining ingredients
and mix until well incorporated. Serve at room temperature.
Makes 8-10 servings
Per serving: 377 calories (38% calories from fat); 17g
total fat; 4g saturated fat; 14mg cholesterol; 572mg sodium;
49mg carbohydrates; 11g protein
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| Bountiful
Bean Burritos
Adapted from Taverna; The Best of Casual Mediterranean
Cooking. The combination of nuts and dried fruit in this Spanish
recipe suggests its Arabic origins.
- 8 Tumaro’s Jalapeno & Cilantro Flour Tortillas
(93% organic ingredients)
- 15-oz can Eden Organic Aduki Beans, drained and rinsed
- 2 Tbsp San Basilio Organic Extra-Virgin Olive Oil
- 1 tsp ground cumin
- 1/2 tsp chili powder, or more to taste
- 1 organic red bell pepper, seeded and diced
- 3 Tbsp fresh organic cilantro, minced
- 1 jalapeño pepper, seeded and diced
- 1/4 cup fresh lime juice
- 1 medium red onion, chopped
- 3 medium organic tomatoes on-the-vine, seeded and chopped
- 1 clove garlic, minced
- 15-oz can Eden Organic Black Soy Beans, drained and rinsed
- 1/2 tsp sea salt, or more to taste
- Toppings
- Organic Valley Shredded Monterey Jack or Cheddar Cheese
- Fresh organic cilantro, chopped
- Organic tomatoes on the vine, seeded and chopped
- Organic Valley Sour Cream
- Sliced black olives
Preheat oven to 350º F. Wrap tortillas in foil and place
in oven for 15 minutes.
In a skillet, heat oil and sauté peppers, onion, and
garlic for about 3 minutes, stirring occasionally. Add beans,
cumin, chili powder, cilantro, and lime juice. Cook for 5
minutes more over medium heat. Add tomatoes and cook for an
additional 2 minutes, mixing thoroughly.
Assemble burritos by spooning bean mixture down the center
of a warm tortilla. Sprinkle with cheese. Wrap closed and
top with sour cream, olives, cilantro, and tomatoes. Makes
8 burritos
Per burrito (without toppings): 250 calories (21% calories
from fat); 6g total fat; < 1g saturated fat; 0mg cholesterol;
296mg sodium; 40g carbohydrates; 10g protein
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| DLM
School of Cooking Favorite!
Summer Soup & Sandwich
Perfect for summer’s hot, muggy
days, Chef Carrie Walters’ recipes are ideal fresh fare
for a luncheon or light dinner.
Chilled Avocado Soup
- 4 Tbsp Vera Jane’s Extra-Virgin Olive Oil
- 1½ cups minced onions
- 4-5 Serrano chiles, minced
- 4 garlic cloves, minced
- 6 ripe avocados
- 7 cups chicken stock
- 4 Tbsp freshly squeezed lime juice
- 6 Tbsp cilantro, minced
- Salt and pepper, to taste
In a large heavy pan, heat the oil and sauté onions
until limp. Add chiles and sauté 5 minutes; add the
garlic and sauté 2 minutes more. Remove from heat and
slightly cool.
Cut the avocados in half and remove the pits. Scoop out the
flesh and place in a food processor. Add half of the stock,
onions and peppers, and puree. Transfer to a large container
and stir in the rest of the stock. Chill soup at least 3 hours
or until cold.
To serve, stir in the lime juice and half of the cilantro.
Season to taste with salt and pepper. Garnish with the remaining
cilantro or top with a dollop of Cherry Tomato Salsa.
Cherry Tomato Salsa
- 1 cup cherry or grape tomatoes, quartered
- 2 Tbsp minced red onion
- 1 Serrano chili, minced
- Juice of ½ lime
- Salt and pepper, to taste
Toss the ingredients together and season to taste.
Chicken, Basil, and Raspberry-Stuffed Sandwiches
- 4 Grains of the Earth mini baguettes, split
- 3/4 cup Delouis fils Fresh Mayonnaise
- 12 to 16 fresh basil leaves
- 1 red onion, thinly sliced
- 1½ lbs DLM Rotisserie Chicken, cooled and sliced
- 2 cups red cabbage, shredded
- 1 cup raspberries
- Salt and freshly ground pepper, to taste
Spread the rolls generously with mayonnaise.* Place 3 leaves
of basil on each bottom half and top with a layer of onion
slices and chicken. Season with salt and pepper. Top with
shredded cabbage and scatter with raspberries. Plate and serve
open-faced. Makes 4 servings
* Also very tasty spread with Rothschild Raspberry
Wasabi Mustard
Remember to visit our online Recipe
Archive for a wide variety of recipes sorted into many
categories.
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| Monthly
Prizes Throughout
the month of June, each time you use your Club DLM card you
will be given a chance to win...
- 4 Tickets to The Beach Waterpark
- $50 Gift Certificate to The Winds Café & Bakery/Wine
Cellar
- Spa Manicure and Pedicure at Utopia by Mona Gwin (value
$70.00)
One set of prizes will
be awarded at each store location
unless otherwise specified. No purchase necessary to enter. |
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