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

For past issues of the Market Report, visit our Market Report Archive!

Club DLM card is required for all sale prices. Prices herein are valid through June 30, 2005. In the event of a typographical error, in-store prices will prevail. All sale items are limit five with Club DLM card.

Cheese 101

I am often asked if I have a “cheat sheet” of cheese information that I could give to my customers as a reference guide for them. So here it is…a quick reference to cheeses. This guide discusses the four main areas regarding cheese: types of cheese, storing cheese, serving cheese, and pairing cheese.

Cheese Types

Fresh Cheeses
Uncooked and unripened lactic curds, usually moist and mild. Drained, such as cream cheese, or undrained, such as Ricotta.

Soft-Ripened or Bloomy Rind
Semi-soft consistency with surfaces exposed to molds that cause them to ripen inward. Bloomy rinds (such as Brie and Camembert) become creamy as they ripen. The higher butterfat content often found in this group, including double and triple-crème Brie (such as St. André and Belletoile) produces the richest, creamiest cheeses.

Washed Rinds
Treated or cured by being brushed, rubbed, washed, or immersed in brine of salt, wine, beer, or grape brandy, to promote desirable exterior mold that produces a “smelly” quality with a pronounced flavor (Pont-l’Évêque, Mahon, Chimay, Taleggio).

Natural Rind
Self-formed rind, no micro-flora or mold or washing of their thin exterior. The natural rind takes the appearance of rock covered with splotches of lichen (Stilton, Mimolette, and Roncal).

Uncooked/Pressed Cheese
Curds remain uncooked. Whey is removed by pressing the cheeses to complete drainage, thus achieving a firm texture (Morbier, manchego).

Cooked/Pressed Cheese
Curds are heated till they solidify before being pressed. (Gouda, Gruyère, Parmigiano-Reggiano, Appenzeller, Emmental).

Semi-Hard and Hard
These are also cooked and pressed, with or without rinds, and either smooth textured (Cheddar) or “holey”, open textured (Swiss Emmental). Usually aged 1-2 years, even up to 6 years, like aged Gouda.

Blue-Veined
These are marbled with blue-green mold throughout the interior and are intensely flavored (Gorgonzola, Roquefort, and Stilton). Made from all major types of milk, they are sprayed or pierced with penicillin mold spores and usually aged in caves and cellars.

Pasta Filata
Pulled cured cheeses of Italy. The curd is bathed in hot whey, then kneaded and stretched to its proper elastic consistency. Examples range from soft mozzarella to firm aged provolone.

Storing Cheese

In terms of storing cheese, the smartest thing you can do is to purchase only the amount of cheese that you will be using within a few days. If you must store them longer, wrap the cheeses individually and tightly in clean plastic wrap. Store in a location where the temperature is consistent, such as the vegetable bin of the refrigerator; use it as soon as possible.

The shelf life of any cheese depends on the type of cheese. The softer the cheese, the shorter its life. Very soft cheeses should be used within a few days. More substantial fresh cheeses will usually keep for one to two weeks after opening. Semi-soft cheeses will usually last for about a month.

Harder cheeses will last for months; in fact, they will continue to age, albeit slowly, in your refrigerator. Extra-hard cheeses such as Parmigiano-Reggiano can be kept for extended periods, even years, if properly wrapped.

Mold on Cheese
Mold spores are airborne and a natural part of the environment. If cheese is left unwrapped, especially in a humid environment, it will mold quickly and naturally. If your cheese develops a bit of extra mold, don’t worry, just cut it off with a clean knife. If there is a lot of mold, it is a good practice to clean your knife intermittently while cutting away the mold so that you don’t re-inoculate the cheese with mold as you cut. The general rule is cut ¼ inch to ½ inch deeper than the mold so that the contaminated cheese is cut away and discarded.

Serving Cheese

Serve all cheeses at room temperature! Remove cheeses from the refrigerator at least an hour before serving. Hard cheeses take longer to reach room temperature. As a rustic peasant food, cheese displays well on wood, marble, or stone boards, surrounded by fruits (the simplest being a bunch of grapes), nuts, crusty bread, and wine. Try to avoid cubing or slicing in advance, and put out one cheese knife or cheese plane per cheese. For a big crowd, where self-service is key, you may pre-slice or pre-cube, but the cheese will dry out quickly and, as a display technique, it’s fairly “cheesy.” If you must pre-cut cheese, use a covered cheese dome.

Cheese Board / Cheese Course
Some basic things to consider when serving a cheese course:

1. As hors d’oeuvres, avoid sweet triple-crèmes (which are more for dessert), blues (too strong), or very aged cheese (also too strong). Stick to bloomy rinds, medium-washed rinds, or semi-softs.
2. Three to five cheeses are enough for any course. Less is more in this case.
3. After-dinner cheeses would typically start with a fresh cheese (e.g., chèvre) or bloomy rind (e.g., Camembert); then a semi-soft or medium cheese (e.g., Morbier or Cheddar); then a harder cheese (e.g., an aged Gouda); finally a blue (e.g., Roquefort).
4. A cheese plate is arranged in clockwise fashion with the first cheese at midnight on the plate.
5. It’s a good idea to vary the milk types, too! Try a sampling of goat, sheep, and cow’s milk cheeses.
6. Don’t be afraid to experiment. Start with what you like first, and work around from there.
7. Need help? Contact me! (937) 299-3561 or rarnold@dorothylane.com.

Pairing Cheese

Wine & Cheese
Wine and cheese were typically paired from the same region. Now, with the explosive variety available to us, we can begin to experiment along these guidelines.

Other Cheese Pairing Options
Nuts — Almonds help bring out the subtleties of cheese flavor and aroma. Toasted hazelnuts and walnuts work interchangeably with cheese, and pecans go well with sweet or unctuous cheeses.

Olives — Olives naturally complement sheep’s milk and goat’s milk cheeses.

Chutney — Chutneys are a tasty alternative that meld nicely with the texture and nuances of English farmhouse cheeses. Chutney with Cheddar is simply delicious! French chèvre, with its stark white, moist, flaky or crumbly paste, is a choice for chutney, also perfect with juicy plums.

Fruit — Experiment with dried fruits such as raisins, figs, dates, and any variety of berries. Fruit pastes, such as membrillo made of quince, with slices of an array of semi-hard sheep’s milk cheeses from Spain, the French Pyrénées, or Sardinia, and delicate-flavored cow’s milk cheeses such as Caerphilly, are sure to bring delight. The sweetest seasonal fruits are the ones to choose. Try blackberries, blueberries, strawberries, or whatever available fresh fruits are ripe and bursting with flavor. Apples with Cheddar and pears with Stilton always bring pleasure.

Meat — Serve thin slices of prosciutto, Serrano ham, and sweet or spicy salamis, especially with aged cheeses such as pecorino and manchego.

Crackers & Breads — If you choose to serve crackers, pick unsalted ones, but bread is a must; you can never go wrong with a baguette. Try crusty rustic sourdough with creamy soft-ripened creations, and grain-packed hearty selections with Cheddars and the like, or perhaps specialty breads with bits of dried fruit and nuts, or with olives baked in.

If you have any additional questions, please don’t hesitate to give me a call, or you can ask one of our knowledgeable cheese associates and they will be more than happy to assist you in any cheese purchase.

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
• Specialty Cheese
• Frozen
• Dairy
• Healthy Living
• School of Cooking

BEER & WINE

Mi Sueño 2002 Los Carneros Chardonnay
Loaded with wonderful ripe peach, apricot, and hints of Mandarin orange, with just a hint of oak to balance out the equation. This Chardonnay has an amazing mouthfeel and a long lingering finish. Excellent when paired with semi-hard cheeses. $36.99

Edmunds St. John 2004 Pinot Grigio
Our friend from Berkeley, winemaker Steve Edmunds, easily makes the most interesting and well-made Pinot Grigio from California. Bright, crisp, and low in alcohol, with a tantalizing hint of lemon zest, it comes from a high elevation vineyard source in El Dorado County in the Sierra Nevada foothills. It would be a beautiful complement to steamed mussels or a Caesar Salad. $16.99

Rafferty’s Rules Angels’ Share 2001 Shiraz
The essence of Australian Shiraz: smooth and silky, with supple texture and an intriguing finish that begs for another sip. Blackberry and spice notes carried by a solid core of fruit. No overblown oak or jammy fruit. Jam is for toast! Perfect with grilled Coleman burgers slathered in either blue cheese or Cotswold (onion & chives). $12.99 save $2.00

SPECIALTY CHEESE

Cheese Show

One of the benefits of being a director for Dorothy Lane Market is that you occasionally get sent to exotic locations to learn about good foods and wines. This year, I was fortunate enough to be sent with a small contingent of other DLM associates to the windy city of Chicago for the Midwest Fancy Food Show. So…off we went. We boarded a plane and set off for fun, adventure and good food.

Now I know what you are thinking…work, work, work. But hey…someone has to do it. And I’m just the man for the job! So I spent three days eating cheese, cheese, and more cheese. Aside from sampling hundreds of different cheeses, you get the opportunity to discuss what is new and exciting in the world of cheese. I got to spend a few hours discussing just that with the owner of one of our original cheese suppliers, Seymour Binstein of European Imports. Just as Dorothy Lane strives to employ good quality people, we also partner with good quality people. For over 30 years, we have partnered with Seymour and European Imports for our specialty cheeses. They travel around the world and import the newest, freshest, and highest-quality cheeses so we can provide them to our customers.

So in my discussions with Seymour as well as my extensive sampling of the hundreds of cheeses, these are some cheeses that “made the cut”, so to speak:

Whitestone Organic Farmhouse
This is an Organic Farmhouse cheese imported from New Zealand. Its appearance is similar to that of a traditional Brie cheese, with a bright white powdery rind, a lemon grass aroma, and a fresh, nutty edge that develops more character the longer it ages.

Evora
A semi-hard unpasteurized sheep’s milk cheese produced in the town of Evora in northern Portugal. Bound with thistle flower, years ago it was used instead of coins to pay workers! It has a creamy and pungent flavor with a slightly acidic finish.

Corsendonk Wellness
A wonderful Belgian cheese, this one happens to be low in fat and salt, making it a perfect choice for health-conscious cheese lovers. Low fat and salt doesn’t mean low in flavor, as this medium-full flavored cheese has a well-balanced nutty flavor, which pairs well with crisp white wines. Serve alone, on a sandwich, or on an antipasto tray.

Fiscalini Purple Moon Cabernet
This unique cheese is one of the new California cheeses. It is a sister cheese to the Fiscalini cloth-wrapped Cheddar. This Cheddar cheese is soaked in Cabernet wine for several hours and then aged for six months. This creamy, rich Cheddar has a fruity grape flavor of the Cabernet.

FROZEN

New! Woo City Organic Ice Cream

Our commitment to bringing you high quality organic products has led us to an incredible organic ice cream. We found the only ice cream in the state of Ohio that is certified organic. In fact, it has been called “the official ice cream of Mother Nature”. Not only is it organic, but it tastes quite decadent, too!

Imagine an ice cream made from Amish cream in small hand-packed batches. Think of sorbets where the batches start with 9 pounds of luscious, organically grown fruit. Woo City Ice Cream offers the only frozen treat that contains Omega-3 oil, which has been proven to help protect against heart disease.

You can only find this delicious and healthy treat at Dorothy Lane Market (although you will be able to find portions at a few exclusive upscale restaurants in town). We will be carrying the following tantalizing flavors: Key Lime, Lemongrass Ginger, and Vanilla A LA Provence. We’ll also be offering 3 refreshing flavors of sorbet: Amaretto Peach, Mango, and Rustic Pear.

Come try “the official ice cream of Mother Nature” for only $4.99 a pint. Available only at Your Dorothy Lane Market!

DAIRY

Organic Valley Farms Dairies

While in Wisconsin for the American Cheese Society Annual Conference, I was able to take a bus tour of several of the Organic Valley Farms dairies. The Organic Valley Family of Farms supplies Dorothy Lane Market with a variety of organic products including: milk, cheese, butter, cottage cheese, sour cream, and cream cheese.

What does the term “organic” mean to this co-op of dairy farmers? Well, after meeting several of them, as well as their families, here’s what I discovered: Organic to the letter of the federal law, these farms use no pesticides, and feed cows grain grown without synthetic pesticides, herbicides, or fungicides. They are pasture-based, so their cows are free to roam and graze on fresh pasture. They maintain strict schedules for milking the cows in the herd to avoid over-milking. Why go the extra step? “Quality and flavor”, was the answer I received. “We want to create a product that shoppers will buy again and again.” It was then that I understood.

By uniting their farms into a co-op, Organic Valley is able to maintain small farm quality and freshness in their products. A wonderful alternative for the organic shopper, these milks, cheeses, and butters are filled with high-quality, fresh flavor. Try them today!

HEALTHY LIVING

The “Ins and Outs” of Healthy Skin

We talk a lot about skin care at our house, because my older daughter is a licensed aesthetician (skin care specialist). She’s always reminding me, and her younger sister, to wash our pillow cases at least once a week, remove makeup before exercising, and so on. And I remind her that beautiful skin is more than skin deep. The skin is the body’s largest organ of both nourishment and elimination. Skin mirrors our emotional state and hormone balance, and is a sure sign of poor nutrition. A stressed lifestyle is immediately reflected in the skin. But our skin is the essence of renewable nature…it sloughs off old, dying cells every day, and gives a chance for a new start.

Healthy skin starts with a healthy diet. Eating fresh fruits and vegetables, lean proteins, fiber-rich grains, essential fats; and drinking lots of pure, fresh water is the first step in skin care. Supplementing our diet with antioxidants like the carotenes, vitamin C, and vitamin E can also promote healthy, youthful skin. Alpha lipoic acid, known as the universal antioxidant, can protect both water and lipid (fat) portions of the skin from free radical damage, while enhancing the anti-aging action of the other antioxidants. Omega 3 fatty acids and GLA (an omega 6 fatty acid) can help lubricate, increasing skin smoothness and suppleness. A diet of fast foods and refined sugars, however, will ensure rapid skin aging.

The next step involves what we use topically on our skin. The cosmetic industry is a multi-billion dollar one, with thousands of products available that claim to remove wrinkles, lift our eyelids, plump our lips, lift our jowls, and guarantee a hot date. And I think that often our mindset is that the more money we dish out, the better the product, when we may just be paying for a greater combination of chemicals. Natural cosmetics, such as those from Derma E, Zia, and Ecco Bella, offer the same benefits, but eliminate the chemicals that may actually be harmful. They contain vitamins, minerals, antioxidants, and other plant-based nutrients to support healthy skin.

If you’re a fan of Dr. Nicholas Perricone (The Wrinkle Cure, The Perricone Prescription), you know there’s a breakthrough on the anti-aging front with topical cosmetics. Bio-science has recently discovered the secret of “peptides”, or amino acids, which appear to strengthen and nourish skin cells. According to the folks at Derma E, for example, their new Peptides Plus line combines two peptide molecules that “tell skin to synthesize key components like collagen” for repair, and help “reduce wrinkles, improve skin tone and elasticity, and discourage the formation of new lines.” (I’m game!!) As more of these products are exploding onto the market, I take comfort in knowing that I can take advantage of the newest cosmetic discoveries without the potentially damaging effects of added chemicals.

And speaking of damage, we all know that that some of the worst skin damage is a result of excessive sun exposure. A little sun on the upper body early in the morning provides an excellent source of vitamin D for calcium absorption, but afternoon exposure is the path to free radical formation. So we haul out the sunscreens from the drugstore, only to find them clogging our pores or exacerbating an existing skin problem. Natural sunscreens, like the Alba Botanica line, are made with hypoallergenic ingredients. Their products offer a full spectrum of sun protection, including facial sunscreens, those for more sensitive skin, for lip care, one with a natural guard from insects, even a kid’s sunscreen.

During the month of June, you’ll find savings on many of our top skin care lines, as well as nutritional supplements to help promote optimal skin health. So stop by the Healthy Living Department and we’ll help you address the “ins and outs” of your skin care needs!

Eat Real Food (Part 2)

The 2005 Dietary Guidelines for Americans, in an attempt to make recommendations that are more user-friendly, are referring to fruit and vegetable intake in terms of “cups” instead of “servings.” The recommendation is to consume a sufficient amount of fruits and vegetables while staying within energy (calorie) needs. Two cups of fruit and 2½ cups of vegetables per day are recommended for a reference 2000-calorie intake, with higher or lower amounts depending on the calorie level. (To determine your calorie needs go to http://www.mypyramid.gov/).

Choose a variety of fruits and vegetables each day. In particular, select from all five vegetable subgroups (dark green, orange, legumes, starchy vegetables, and other vegetables).

The strength of the evidence for the association between increased intake of fruits and vegetables and reduced risk of chronic diseases is variable and depends on the specific disease, but an array of evidence points to beneficial health effects.

May I suggest some of the following selections in our Deli and Gourmet Takeaway Departments to help you achieve this goal? The Veggie Coleslaw and the Mediterranean Greek Salad are two of my personal favorites and are both loaded with veggies. Ditto the Broccoli Raisin or Carrot Raisin Salads. Try tossing the Mediterranean Vegetables with some cooked whole grain pasta for a quick and delicious side dish, or add some cooked chicken for a main course.

SCHOOL OF COOKING

June Class List

Secrets of Outdoor Grilling — Marinades, Rubs, Salsas, & Relishes
We’ll teach you the secrets of outdoor grilling to produce results that will wow your family and friends!

June Couples
Chef Carrie Walters will teach you how cooking can be exciting, delicious, and best of all, fun in our hands-on couples grilling classes!

Pie Pastry 101
This hands-on class will focus on the basics of making tender and flaky pie pastry: how to mix, roll, and bake a perfect pie crust, along with variations for fluting while you make an all-time American favorite, Apple Pie.

Backyard BBQ with the BBQ Queens
Judith Fertig, of the tiara totin’ BBQ Queens, is back at DLM, ready with spatula and tongs to help your backyard barbecue or indoor feast be the best ever!

Help! My Apartment Has a Kitchen!
Crash Cooking Course for Teens & College Kids
This hands-on course is for beginners. We’ve taken no kitchen skills for granted. Chef Carrie Walters will explain everything step-by-step, and we’ve reduced the steps to the bare minimum. We strongly encourage you to sign up for all 3 classes – but we know you guys have busy schedules, so feel free to pick and choose.

Great Grilled Sandwiches
Additional Session Added! This class features hot, crusty, and ready-in-a-flash grilled and pressed sandwiches – perfect fare for easy suppers or lunch on the go.

Spanish Wines & Tapas Party
Exquisitely paired with DLM Wine Director Todd Templin’s favorite Spanish sippers, Chef Carrie Walters’ tapas are simple to prepare, but bursting with complex flavor.

Summer Party in the Carolina Lowcountry Style
Famous for its beaches, southern charm, and culinary traditions, the Lowcountry is the coastal area that lies between Pawleys Island, South Carolina, and Savannah, Georgia. Join Jack and Jane as they team up to bring a casual Lowcountry summer party to DLM!

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

Club DLM card is required for all sale prices. Prices herein are valid through June 30, 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.

Lavender Strawberries
A delightful light summer dessert.

• 1 lb strawberries, washed, hulled, sliced
• 6 oz red raspberries, washed and drained
• ¼ cup Sonoma Syrup Company Lavender Infused Simple Syrup
• 4 oz Crème Fraîche
• Golden Fig Epicurean Delights Lavender Ginger Sugar

Combine berries in a large bowl. Drizzle with syrup. Divide berries among 8 bowls. Top with a dollop of crème fraîche and sprinkle with lavender ginger sugar. Makes 8 servings

Per serving: 106 calories (45% calories from fat); 5g total fat; 3g saturated fat; 12mg cholesterol; 12mg sodium; 14g carbohydrates; 1g protein

Tangy Fruit Salad
A dressed up fruit salad with tangy dressing.

• 2 cups cantaloupe chunks
• 2 Tbsp canola oil
• 1 cup honeydew melon chunks
• 2 Tbsp honey
• 1 cup pineapple chunks
• 2 Tbsp orange juice
• 1 cup kiwi slices
• 1 Tbsp seasoned rice vinegar
• 1 cup red grapes
• 1 tsp poppy seeds
• 2 tsp Dijon mustard

Place fruit in a large bowl. Whisk together remaining ingredients. Toss with fruit. (Can be made ahead. Refrigerate fruit and dressing separately, combine right before serving.) Makes 6-8 servings

Per serving: 128 calories (31% calories from fat); 5g total fat; 0g saturated fat; 0mg cholesterol; 87mg sodium; 23g carbohydrates; 1g protein

Roasted New Vegetables
Use whatever vegetables you find available. These are especially tasty drizzled with a high quality balsamic vinegar when they are removed from the oven.

• 1½ lb fingerling potatoes, cut in half, if large
• ¼ lb baby zucchini
• ¼ lb baby pattypan squash
• 2 bunches baby carrots
• 8 oz baby leeks, trimmed to 6 inches and rinsed well to remove sand
• 6 baby cauliflower (or cauliflower florets) about ½ lb
• ¼ cup Vera Jane’s Extra-Virgin Olive Oil
• Sea salt
• Freshly cracked pepper

Preheat oven to 425ºF. Place all vegetables in a large roasting pan (large enough so that they are in a single layer). Drizzle with olive oil and season with salt and pepper. Toss to coat all vegetables. Roast for 35-45 minutes, until vegetables are tender inside and crisped and browned, in parts, on top. Serve immediately. Makes 8 servings

Per serving: 174 calories (37% calories from fat); 7g total fat; 1g saturated fat; 0mg cholesterol; 30mg sodium; 24g carbohydrates; 4g protein

DLM School of Cooking Favorite!
Grilled Steak and Potato Salad
with Green Peppercorn Dressing
Adapted from Marilyn Harris, this is a great hearty main dish salad for warm weather entertaining. Have all ingredients prepped ahead, and it’s a quick and easy meal, easily finished at the grill.

• 2 lbs small red new potatoes
• 2 tsp freshly squeezed lemon juice
• Salt and freshly ground black pepper
• ¼ cup chopped flat leaf parsley
• 2 lbs boneless sirloin steak
• Romaine lettuce leaves, washed, torn into bite-sized pieces, and chilled
• Vera Jane’s Extra-Virgin Olive Oil
• 1 large red bell pepper, cut into small strips
• Green Peppercorn Dressing (recipe follows)
• ½ cup thinly sliced green onions
• 1 cup halved cherry tomatoes
• ½ lb fresh mushrooms, washed, trimmed, and thinly sliced

Cook the potatoes in enough salted water to cover for 20 minutes, or until just tender. Drain and cool.

Season the steak with salt and pepper to taste. Grill the steak over a hot grill to medium-rare or your preferred doneness. Set aside to rest. Do not cover.

Cut potatoes in half or quarter if large. Lightly brush with olive oil and season with salt and pepper. Place the potatoes cut side down and grill on all sides until golden.

Slice the steak across the grain into ¼-inch strips. Toss together the peppers, onions, mushrooms, lemon juice, parsley, and romaine. Add potatoes and gently toss. Add just enough dressing to barely coat salad and toss gently.

Evenly divide salad on 6 to 8 plates. Top with strips of grilled steak and garnish with halved cherry tomatoes. Top with a small dollop of dressing if desired. Serve with additional dressing on the side.

Green Peppercorn Dressing

• 2 cups mayonnaise
• 2 Tbsp freshly squeezed lemon juice
• 1 clove of garlic, finely minced
• 1 tsp Delouis fils Moutarde de Dijon mustard
• 1–2 Tbsp water-pack green peppercorns, drained
• 1 tsp sugar

Stir ingredients together until well mixed. Cover and chill until ready to use. Makes about 2¼ cups dressing. Makes 6 to 8 servings

DLM School of Cooking Favorite!
BBQ Chopped Chicken Salad
A definite favorite from Chef Carrie Walters. For a weeknight shortcut use DLM Rotisserie Chicken (remove the skin before chopping into cubes) and substitute some coarsely broken El Milagro tortilla chips in lieu of the fried tortilla strips.

• 1 head romaine, washed and chopped
• 3 corn tortillas, cut into small strips and deep-fried
• 1 lb cooked chicken breast, cooled and chopped into cubes
• 1 bunch chopped cilantro, washed and chopped (about 1 cup)
• 2 cups peeled and chopped jicama, (about ½ medium jicama)
• 1 bunch green onions, chopped
• Best quality ranch dressing
• ¼ lb Monterey Jack cheese, cubed
• Jack’s Grill Original Grilling Sauce or your favorite barbecue sauce
• 1 cup black beans, rinsed and drained
• 1 cup yellow corn, cooked and drained
• Lime wedges, optional

In a large salad bowl, place romaine, chicken, jicama, cheese, black beans, corn, fried tortilla strips, and half the chopped cilantro and green onion. Toss lightly with ranch dressing. To serve, mound salad on a large serving dish or divide evenly on 4 to 6 dinner plates. Drizzle top with Jack’s sauce and garnish with remaining cilantro and green onions. Serve with lime wedges. Makes 4 to 6 servings

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

• Tickets for 4 to Blue Jacket “The Epic Outdoor Drama”
• Gift Certificate to Merry Maids One Hour Home Cleaning ($64 value)
• $50 Gift Certificate to the Pine Club

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