March 2005 Market Report [click for PDF]
Department Features - Recipes - Monthly Prizes

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DLM Grill Pan

“If you build it, they will come”
– “Shoeless Joe” Jackson, Field of Dreams

“I can never make it the same way they do at Dorothy Lane Market!” But actually you can! Sometimes it’s just a matter of having the right equipment and, of course, the highest quality ingredients. At Dorothy Lane Market, we take great care in preparing recipes that you can delight your family with at home. Kathy Neufarth, DLM’s Director of Consumer Affairs, asked me to procure a grill pan that our customers could use to prepare these dishes just as our demo ladies do at the stores.

I take great pride in my Kitchen Essentials position (I’m known as “Inspector Gadget” at Oakwood), and I began my research by asking customers and associates what they would look for in a grill pan. I took that information and began my search for the “perfect” pan. I scoured my vendors, the World Wide Web, and other retail outlets to see who could supply me with a grill pan worthy of the Dorothy Lane Market name.

One manufacturer kept popping up – Risoli’. Risoli’ is an Italian manufacturing company founded by Alfredo Montini in 1965. His goal was to create a company with a reputation for quality kitchenware, and Risoli’ is the incarnation of that idea, now manufacturing cookware for 40 years. Today, Risoli’ is known throughout Italy for the quality and handsome design of its products. I worked to have Risoli’ create a grill pan with these features:

• A non-stick surface for easy grilling and cleanup
• Raised grill lines to keep food out of the oil when cooking and to give meat grill marks (appearance is also very important in food preparation)
• A “drip lip” which allows for easy pouring of a deglazing liquid
• A stainless steel handle, to allow for cook top to oven cooking

I was able get all this and more. I would like to introduce to you the new Dorothy Lane Market Grill Pan. Our new grill pan also has a warp-resistant base for constant and uniform heat distribution over the entire cooking surface, and is suitable for gas, electric, and glass-ceramic cookers and ovens. It is scratch-resistant due to internal and external DuPont coatings, and is able to reach high cooking temperatures within three minutes. This pan is ideal for cooking healthy, tasty, and natural food, with little oil or fat.

We at Dorothy Lane Market are always proud to offer our customers the best food and products available, and we feel this grill pan fits the bill. I was only able to get a limited run of these grill pans, so get ’em while they last! I hope you find this cookware to be as functional and easy to use as we do here at the store.

• DLM Grill Pan $25.99 save $4.00

— Tom H

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!

• Beer & Wine
• Grocery
• Meat
• Healthy Living
• School of Cooking

BEER & WINE

Spanish Wines

RIBERA DEL DUERO

Aalto 2001 Ribera del Duero
This amazing project is headed by Mariano Garcia, the winemaker for thirty years at Spain’s revered Vega Sicilia! Robert Parker of the Wine Advocate writes, “The ’01 is out of this world. Smoke, graphite, blackberry liqueur, blueberries, violets, and spicy oak jump from the glass of this inky/purple colored ’01.” (98 points) $42.99

Flor de Pingus 2002
Peter Sisseck is known for the stunning and ultra-expensive bottling of Pingus, however the “second” wine, Flor de Pingus ’02, is an incredibly rare opportunity. Faced with the challenges the vintage represented in Spain, Peter decided to declassify 100% of the Pingus and make that the core of the Flor de Pingus! Stephen Tanzer, International Wine Cellar, writes of the ’02 Flor: “Black raspberry, tar, violet and roasted oak on the nose. Thick, velvety and wonderfully sweet, with compelling inner-mouth perfume and sap. Large scaled, broad wine with superb palate coverage. Finishes with big chocolatey tannins and excellent length.” Very limited, will arrive mid-March at DLM, so put your request in early! $52.99

RIOJA

Artadi 2002 Rioja
This is a “hot” estate to look for. Created in 1985 by visionary winemaker Juan Carlos López de La Calle, his objective was to seek and nurture the concept that Tempranillo, when cultivated at high altitude from old vines and low-cropped, produces extraordinarily rich, deeply-colored, and profound wines. Wow, has he ever succeeded! Nearly Burgundian in their exotic texture, these two offerings are extremely limited and are set to arrive mid-month. Two vineyard designations will be available, 2002 Pagos Viejos $69.99 and 2002 El Pison $139.99

Cosme Palacio y Hermanos 2001 Rioja
This Spanish beauty tastes great! Tons of blackberry and plum fruit, with moderate tannins and well-balanced oak due to 10 months in French oak barriques. This was in the Wine Spectator’s Top 100 of 2004. $11.99

B. Palacios Remondo La Vendimia 2001 Rioja
This Tempranillo and Grenache blend is much like a good Beaujolais. Bright, vivid, fragrant fruit and a plush finish. $11.99

Allende Rioja
This wonderfully-textured Tempranillo easily rivals those brawny reds from Bordeaux! Medium-full-bodied with dark, velvety, black fruit, moderate tannins and a well balanced hearty dose of oak. Perfect with Coleman New York Strip steak. $19.99

PRIORAT

Barranc dels Closos 2000
From the cutting edge region of Priorat, this wine is chewy, rich, and oh, so flavorful! $11.99

MANCHUELA

Finca Sandoval 2001
What a Spanish wine! With its huge, expressive fruit, this is Spain’s answer to Croze Hermitage! The vines come from Chateau Beaucastel’s nursery in Châteauneuf-du-Pape. $32.99

RIAS BAIXAS

Burgans 2003 Albarino
Rías Baixas is in the mountainous northwestern part of Spain on Portugal’s northern border. Always one of my favorite white wines, the Albarino grape is crisp, clean, and dry, with a really exciting spicy nuance. A natural to pair with shellfish or light fish dishes. $12.99

JUMILLA

Altos de la Hoya 2002 Monastrell
Monastrell is the Spanish name of the French grape Mourvèdre and this rendition a is big, rich, black-colored fruit bomb of a wine. This is big stuff for the money! $9.99

Finca Luzon 2002 Merlot
A really super value from the up-and-coming region of Jumilla. Ripe and juicy black fruit, dry with just a kiss of oak. $9.99 or $107.89 the case.

Casa de la Ermita 2001
A powerful Spanish value, this wine has lots of grip! Full-bodied and full of cherry fruit in the palate, it is dominated by dark, dense fruit, a touch of chocolate, and a bit of oak, mixed with tons of licorice. $15.99

Altos de Luzon 2002
A blend of Mourvedre, Cabernet Sauvignon, and Merlot, this wine is just a great food wine and a really nice value. $16.99 save $5.00

CAMPO DE BORJA

Vina Borgia 2003
Campo de Borja is a region just immediately southeast of Rioja, and Vina Borgia is truly one of the best wine values on the planet! Plush, velvety fruit, medium-bodied and dry, with a bit of spice and vanilla bean in the finish. $5.99

SIERRA NEVADA

Veleta 2001 Cabernet Sauvignon
This Spanish Cabernet is from the vineyards of Dayton’s own Dr. Juan Palomar. Full-bodied and extremely rich, this wine comes from the valley of Ugijar on the south slope of the Sierra Nevada mountain range (in the southeastern part of the country), and indeed the name Veleta comes from the name of one of the range’s tallest peaks. A great everyday dinner wine. $12.99

Veleta 2001 Tempranillo Gran Cuvée
This wine is awesome! Rich and deeply-layered with black cherry, plum, and cassis fruit, with nuances of leather, cedar, licorice, tinderbox, and sweet vanilla oak. $14.99

CALATAYUD

Las Rocas de San Alejandro 2003 Garnacha
A really super value that is getting a lot of press. Calatayud is a small region just south of Rioja, and Garnacha is the French grape Grenache. Deep purple color with tons of kirsch liqueur nuances in the nose. It is both full-bodied and driven by fruit in the palate. $8.99

NAVARRA

Vega Sindoa Viura/Chardonnay
This white blend comes from the Valley of Valdizarbe, the northernmost wine-growing district of Navarra. The Viura adds a super-crisp quality, with hints of green apple and floral tones, while the Chardonnay lends weight. A really great value. $7.99

LA MANCHA

Bodegas Luan Equis 2003
This excellent red wine from La Mancha has an abundance of blue fruit and a long dry finish. A marvelous value, it is a blend of Bobal, Merlot, Garnacha, Syrah and Tempranillo! $8.99     

GROCERY

TruBAMBOO Cutting Boards
World’s Finest Cutting Boards

I am excited to find a new product that is not only “a better mouse trap” but also good for the environment. Let me introduce you to TruBAMBOO Cutting Boards. This unique bamboo cutting board is hand-crafted and beautifully designed, using hundreds of bamboo strips. Bamboo absorbs very little moisture and consequently does not swell or shrink as much as traditional wood cutting board surfaces. It is 16% harder than maple, which means less visible knife marks, making it more durable and keeping the cutting board looking brand new for years to come.

Why Bamboo? Bamboo is an ecologically friendly resource that grows to a harvestable height in 3-5 years. After harvesting, bamboo does not require replanting, as it has an extensive root system that continually sends up new shoots, naturally replenishing itself, making it one of the most renewable resources known.

Many people use one side of the board for cutting, and the other side for serving appetizers, hors d’oeuvres, fruits and other foods. Bamboo is easy to maintain by washing in mild detergent in warm water, and periodically wiping with mineral oil to bring out the beautiful grain of the bamboo. Light knife marks can even be sanded away.

TruBAMBOO Cutting Boards are beautifully designed, functional, ecologically friendly, easily maintained, and a great addition to your kitchen.

— Tom H

Clean and Happy Pets
with the Help of Mrs. Meyer’s Clean Day Pet Products

Whenever a new product comes along for dogs, my two become DLM’s primo guinea pigs. Last year my four-year-old Labrador retriever Bailey, and Chrissy, a Heinz 57 dog, really enjoyed being the official taste testers for the Three Dog Bakery goodies. This week they were a little more cautious as I approached them with the new pet care products from Mrs. Meyer’s Clean Day. Since they are not overly fond of baths, I opted for using the Gentle Pet Wipes, which are perfect for touch-ups in between baths. Formulated with oatmeal extract and Vitamin E, these wipes are safe and gentle enough to use to wipe around the eyes, ears, and face. As with the Oatmeal Pet Shampoo, the unique natural ingredients leave your pet with a healthy, shiny coat and smooth skin. As soon as the weather turns warm, I will take the battle of dog washing outside and try the oatmeal shampoo. Hopefully, Bailey and Chrissy will appreciate the effects of calming and therapeutic essential oils (I know I will).

With the complete line of Mrs. Meyer’s Clean Day Pet Products, you will find the finest plant-derived essential oils and earth-friendly cleaning agents in every bottle. Now you can keep your home smelling fresh and pet-free with the soothing scents of Chamomile and Clary Sage. The Freshening Spray is so gentle and light that it can be used directly on the carpet, upholstery, and even on your pet’s bedding. For those occasional mishaps, try the Odor Removing Carpet Cleaner and the Oxygen Bleach Stain Remover. The ingredient label promises to be tough on stains, but gentle on your pet and the environment.

Mrs. Meyer’s rallying cry is “Uncomplicated Products for a Clean and Happy Home.” But I am sure my dogs are more interested in the fact that all the products are cruelty-free since they don’t test their products on animals. Bailey and Chrissy give it two paws up!     

MEAT

DLM Corned Beef

Important to the survival of any culture is food. The tastes, smells, textures, and colors of the food are important pieces of the puzzle. Food marks the seasons and the celebrations of the year which attract family and friends to bond together. Corned beef and cabbage is a part of the Irish food culture. Before the days of refrigeration, beef was salted down or brined during the winter months so that it was preserved come springtime. In Ireland, this peasant meal was served for Easter dinner after the long meatless Lenten fast. Today more people in the U.S. eat this meal on St. Patrick’s Day than in Ireland. Whether they do it as a nostalgic reminder of their Irish heritage or just to try and capture some of that “luck of the Irish,” they are enjoying great food. Join us this month for culture, great food, and some “luck of the Irish” as you celebrate with Coleman Corned Beef and Irish Bangers and Bacon.

In celebration of the Irish culture we are trying to capture some of those traditional tastes, smells, and textures for you. Once again we will be making our own Corned Beef. Choice cuts of Coleman Natural Beef Brisket and Round have been brined in pickling spices and topped with a blend of peppercorn and bay leaf to give you that traditional taste. Cooked long and slow till fork tender, the meat will retain a pink color even after cooking, due to the curing process fixing the pigment of the meat. The smell of this meal slow-cooking with cabbage will give any man, Irish or not, a healthy appetite.

• Flat-cut Corned Beef Brisket made with all-natural Coleman beef $5.99 lb
• Corned Beef Round made with all-natural Coleman beef $6.99 lb

HEALTHY LIVING

Fighting Stress Naturally

So far, it’s been an interesting year at our house. We recently found the source of a chronic pipe leak that appears to be due to faulty installation six years ago, though we have to wait until spring to assess the full extent of the damage. A routine check on my car revealed the need for new tires and brakes all around. My older daughter needs to have all four wisdom teeth removed, an expense that few 22-year-olds could cover on their own. Then my younger daughter tells us that she’s narrowed down her college prospects, her first choice being a school where the tuition increase may reach 18% by the time she gets there. And then we got our property tax bill (yikes!). And to top it all off, my husband announces that we need a fireplace! “Are you out of your mind?!” I exclaimed, while downing handfuls of dark chocolate. “It’ll help you relax,” he says.

Now, I don’t consider myself a stressed-out person. Though I have my moments, I consciously try to keep a perspective and an attitude that help me control stress. But the pressures of daily life – finances, relationships, jobs, family – have become such constant companions that many of us operate with the ever-present feelings of pressure, anxiety, or burnout.

Some stress is helpful. It motivates us to do what we need to do. Stress tolerance, of course, varies from person to person. What is everyday pressure to one person may completely immobilize another. But when stress levels are out of control, it can be devastating to the body. And very often, we’re unaware of the damage it’s doing. High levels of stress send out complex signals that unleash a cascade of activity throughout the body, encouraging the production of inflammatory hormones that drive heart disease, obesity, and diabetes; spark flare-ups of autoimmune and digestive disorders; and create depression and aging of the brain.

One particular stress hormone, cortisol, is getting a lot of attention from researchers. In the right amounts, cortisol helps the body recharge, enhances disease resistance, fights inflammation, and improves memory. In excess, however, cortisol suppresses immunity, shrinks brain cells, impairs memory, and promotes the accumulation of abdominal fat. Over time, our cells become less sensitive to the protective effects of cortisol, and inflammation goes unchecked.

So, what can we do to reduce cortisol production and keep stress levels manageable? Regular exercise is a must. Experts are now recommending 30 minutes daily. Making wise food choices and getting enough sleep are also practical ways to offset the effects of stress. Nutritional supplements can also play a vital role in supporting the body during stressful times, and are great options for those who may have trouble tolerating medications. Meditation and relaxation techniques are shown to reduce stress and inflammation. Personally, I’ve never been one to relax easily – until recently. You see, we got this fireplace…

To learn more about natural ways to combat stress, anxiety, and depression, join us as we welcome Nancy Angelini, National Educator for New Chapter, to our Springboro location on Tuesday, March 8th, from 7 to 9 p.m. Nancy is a certified Neuromuscular and Upledger Craniosacral therapist. Growing up the daughter of an award-winning Analytical Chemist in Food Science, she has developed a strong technical approach to research. Nancy is the former owner and head practitioner of Wellness Plus Clinic outside Cambridge, Massachusetts. Nancy has conducted over 500 lectures on health-related topics such as stress and its link to modern day diseases, and natural prevention for today’s major health threats. Nancy is currently completing her doctorate in Naturopathic Medicine.

The cost is $10.00 and each participant will receive a gift bag which includes a coupon to the Healthy Living Department. Registration is required as seating is limited.     

Register Online!

For more information, contact:
Joy Kemp (937) 748-6800 (Springboro)
Lori Kelch (937) 434-1294 (Washington Square)

SCHOOL OF COOKING

March Class List

Bunnies, Bunnies, and More Bunnies! (for grades 1 - 3)
Join us as we welcome spring with these yummy and adorable bunny recipes.

Culinary Workshop: Cuban Cuisine
The historical origins and development of Cuban cuisine, along with a lesson featuring classic Cuban dishes.

All About: Fruits
Basic preparation of fresh fruit and best cooking techniques for optimal results.

Sushi Basics
Additional Sessions Added! Try your hand at making sushi.

Knife Skills
Additional Session Added! Chop, dice, and julienne your way to culinary success!

March Couples
Additional Session Added! Couples prepare an elegant five-course dinner menu.

All About: Eggs
Egg cookery basics: frying, how to make an omelet, separating eggs, and making meringue.

Specialty Cheeses 101
Discover how to buy, store, and serve all your favorite cheeses, along with a lesson on cooking with cheese.

Italian Easter Menu
Noted Italian food authority, cookbook author, journalist, and teacher Julia della Croce will discuss Italian regional cooking and present an Easter menu featuring dishes from Umbria, Veneto, Roma; and a discussion and tasting of cheese, wine, and olive oil from those regions.

All About: Marinades & Rubs
Quick and simple to make, they add lots of flavor!

Sauce Workshop #1
Flavorful sauces based on the fundamentals of classic French sauces, along with variations of modern sauces that are simple, easy, and quick to prepare.

Asian Wraps 7
Additional Sessions Added! Our Asian Wrap classes are our most popular hands-on classes. Sign up early so you don’t miss out!

Check out the School of Cooking page to register, or for a complete list of all Winter/Spring 2005 Classes!

Club DLM card is required for all sale prices. Prices herein are valid through March 31, 2005. In the event of a typographical error, in-store prices will prevail. All sale items are limit five with Club DLM card.

Recipes

For a printable version of the recipes listed below, click here.

Spinach and Cheese Strata
Adapted from Gourmet magazine, February, 2003. Serve this delectable strata with our Heavenly Ham for a springtime brunch. Round out the meal with a fresh fruit salad. Assemble the strata the day before serving. Refrigerate overnight and it’s ready to pop in the oven the next morning.

• 3/4 of a loaf of Challah bread, about 3/4 lb, sliced
  (available in our Bakery on Fridays and Saturdays)
• (2) 10-oz pkgs frozen chopped spinach, thawed
• 1½ cups finely chopped onion (about 1/2 lb)
• 3 Tbsp unsalted butter
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1/2 tsp nutmeg
• 2 cups shredded Comté Gruyère cheese (about 8 oz)
• 1 cup shredded Parmigiano Reggiano (about 4 oz)
• 2¾ cups milk
• 9 large eggs
• 3 Tbsp Dijon mustard

Several hours before assembling strata, place bread slices in a single layer on a cookie sheet and allow it to “dry out”. Cut into 1-inch pieces.

Squeeze handfuls of spinach to remove as much liquid as possible. Cook onion in butter in a large skillet over moderate heat, stirring occasionally, until soft, about 5 minutes. Add 1/2 tsp salt, 1/4 tsp pepper, and nutmeg. Cook, stirring, for about 1 minute. Add spinach and stir to combine. Remove from heat.

Spray a 9x13-inch baking dish with cooking spray. Spread one half of bread cubes in baking dish. Top evenly with one half of spinach mixture. Sprinkle with one half of each cheese. Repeat layering.

Whisk together milk, eggs, mustard, and remaining ½ tsp of salt and ¼ tsp of pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, overnight (at least 8 hours for bread to absorb custard).

Let strata stand at room temperature for 30 minutes before baking. Preheat oven to 350ºF. Bake strata, uncovered, in the middle of the oven until puffed, golden brown, and cooked through, 50-55 minutes. Let stand 10 minutes before cutting. Makes 12-14 servings

Per serving: 304 calories (50% calories from fat); 17g total fat; 9g saturated fat; 197mg cholesterol; 709mg sodium; 20g total carbohydrates; 18g protein

Irish Stew
Have a loaf of crusty bread on hand to sop up the gravy from this hearty stew. If possible, make it ahead of time and refrigerate because it’s even better the second day.

• 1/2 cup flour
• 2 tsp salt
• 1/4 tsp pepper
• 3 lbs lamb, cut into 1 ½-inch cubes
• 3-4 Tbsp Vera Jane’s Extra-Virgin Olive Oil
• 2 cups sliced onions, about a half pound
• 1 ½ cups water
• 14.9-oz can Guinness Stout
• 4 medium potatoes, about 2 lbs, peeled and cut into 3/4-inch pieces
• 1 lb carrots, scraped and cut into 1/2-inch slices
• 2-3 turnips, about 1 lb, peeled and cut into 3/4-inch pieces
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 cup chopped fresh parsley

Blend flour, 2 tsp salt, and 1/4 tsp pepper. Dredge lamb in the flour mixture. Heat 2 Tbsp of oil over medium-high heat in a large skillet. Add meat to the pan in two batches, browning meat on all sides, adding an additional tablespoon of oil between batches. Transfer meat to a heavy stockpot. Cook onions in the same skillet, adding up to a tablespoon of oil, if necessary, until onions are golden brown, about 4 minutes. Add onions to the meat. Add water to the skillet and stir to scrape up any browned bits. Add to pot along with the Guinness. Cover pot tightly and simmer for 1 ½ hours. Add potatoes, carrots, turnips, sea salt, pepper, thyme, rosemary, and parsley. Cover and cook an additional 20 minutes or until vegetables are tender. Adjust seasonings. Makes 6 servings

Per serving: 620 calories (30% calories from fat); 21g total fat; 6g saturated fat; 147mg cholesterol; 1642mg sodium; 51g carbohydrates; 52g protein

DLM School of Cooking Favorite!
Rosemary Sun-dried Tomato Crusted Chicken
This dish from Chef Tim McGrath is packed full of flavor and perfect for early spring entertaining. Be sure to check out his May class, Open House Party. A very popular visiting instructor, Tim’s classes are a combination of rich culinary teaching and catering skills, coupled with a passion for creating his own original recipes. Always one to share do-ahead and make-ahead tips, he will guide you through each recipe, step-by-step, to make preparation a breeze on the day of your party!

• (8) 6 oz DLM boneless, skinless chicken breasts
• Salt and freshly ground pepper
• Flour for dredging
• Vera Jane’s Extra-Virgin Olive Oil for sautéing
• 1 loaf DLM Rosemary Bread
• 3 Tbsp sun-dried tomatoes packed in olive oil, chopped into small pieces
• 3 Tbsp prepared pesto
• 2 to 3 Tbsp grated Parmigiano-Reggiano, plus additional for garnishing
• Freshly ground black pepper
• 2 to 3 Tbsp Vera Jane’s Extra-Virgin Olive Oil
• 1½ Cup Bowman & Landes Chicken Broth
• 2 Tbsp President Unsalted Butter
• Rosemary sprigs for garnish

Preheat oven to 450° F. Season chicken breast with salt and pepper. Dredge in flour and shake off excess. In a heated sauté pan add just enough olive oil to coat the surface of the pan. Sauté chicken breasts over high heat for 2 minutes on each side. Transfer to a baking dish. Drain excess oil from pan and set pan aside. Do not wash.

Using a food processor, process rosemary bread (with crust) into soft crumbs. Measure 2 cups and set aside. If rosemary bread is not available substitute a rustic crusty bread and add 1 to 2 tablespoons of finely chopped fresh rosemary.

In a large bowl combine bread crumbs, sun-dried tomatoes, pesto, Parmigiano-Reggiano, several grinds of pepper, and olive oil. Gently mix together. Evenly distribute crust (about 1/3 cup) on top of each breast and pack with your hand to make sure it holds in place. Bake for 5 minutes or until crust has a good color. Carefully transfer chicken breast to a platter.

Over medium heat, deglaze the sauté pan with chicken broth. Bring to a full boil and reduce broth by half. Remove pan from heat and swirl in butter. Taste and adjust seasoning.

To serve: sauce plates (1 to 1½ tablespoons per plate) and place chicken breast over sauce. Spoon roasted new potatoes on plates. Garnish with rosemary sprigs. A grilled medley of vegetables, such as eggplant, mushrooms, fennel, red onion, corn on the cob, crookneck squash, and red and yellow bell peppers, dressed with a light balsamic vinaigrette, accompanies this meal nicely.

Note: You can also use thyme sprigs or herbes de Provence in place of the rosemary.

Roasted New Potatoes

• 2 lbs small new potatoes, red-skin or yellow Finns
• 1 head of garlic, separate cloves but leave peel intact*
• 1/2 tsp salt or more to taste
• 1/4 tsp freshly ground pepper or more to taste
• 1/2 lb Baby Bella mushrooms, cleaned and quartered
• 3 Tbsp Vera Jane’s Extra-Virgin Olive Oil

Preheat oven to 350° F. Wash and drain potatoes and quarter or slice into ½-inch slices. Place potatoes in a large mixing bowl and add remaining ingredients. Toss well.

Place potatoes in an oiled large heavy hot roasting pan. Bake 20 minutes uncovered. Remove from oven and using a long metal spatula, turn potatoes over, being careful not to break them up. Bake for another 20 minutes. Makes 6 to 8 servings

* For more garlicky flavor peel and halve garlic cloves.

Throughout the month of March, each time you use your Club DLM card you will be given a chance to win...

• Brunch for 4 at the public Golf Club at Yankee Trace (value $60)
• Dinner for 4 at the Montgomery Inn (value $90)
• Sonrise Window Cleaning Single Visit (up to $100 value)

One set of prizes will be awarded at each store location unless otherwise specified. No purchase necessary to enter.