Classic Strawberry Shortcake & 3 More Fruitful Endeavors

Nothing says summer like a layered strawberry shortcake with ripe berries and real whipped cream. Our Vera Jane’s Shortcakes, which are Made Right Here, are truly a DLM Difference. They are just the right size and aren’t overly sweet, so they hold up well with summer’s ripest berries and fruits.

So let’s forget the Twinkie-like sponge cakes and that gloppy red dye glaze. With our Vera Jane’s Shortcakes by your side and some fresh ingredients, your summer shortcake options are plentiful. Here are a few ideas from the classic strawberry to other fruitful endeavors.

Classic Strawberry Shortcake

Lemon Blueberry Shortcake

Peaches, Caramel, & Cream Shortcake

Tropical Fruit Shortcake

Pro Tips

• Another combo you can try is some fresh lime juice with a little honey or agave nectar to help create a little more juice for your cut fruit or berries.
• Try variations in whipped cream by adding a generous dollop of mascarpone cheese (try Vermont Creamery’s) or some malted milk powder for a different flavor profile. Or, switch it up by replacing the cream with yogurt.

DLM Partners with 80 Acres for New Salad Blends

We are excited to work closely with Cincinnati-based 80 Acres, the next generation of fresh and locally grown produce, as DLM partners with 80 Acres. Not only are their lettuces, microgreens, and tomatoes grown year-round thanks to indoor farming techniques, but they use zero pesticides, food miles are kept to a minimum, and they use 100% renewable energy.

Big vision, right? Well, they’ve done it and they call it 80 Acres. The name comes not from the number of acres it takes to grow, but in how much food can be grown in a smaller space utilizing vertical farming techniques. This is a super-efficient method for growing that yields the equivalent of a farm with 80 acres of land, give or take.

It’s easy to see why we became fast friends. When talking to 80 Acres founders Mike Zelkind and Trish Livingston as well as Samantha Bergman, one of the first 80 Acres team members, it’s clear that they are doing what they love. Samantha joined the company when it was just a big vision—nearly 4.5 years ago. She had an immediate connection to 80 Acres Farms’ mission. Years ago, while living in Chile, Samantha experienced the benefits of fresh, locally grown food as she shopped in the markets. She felt better physically, but she also developed a deep emotional connection to the community that grew it. She knew that 80 Acres Farms was her opportunity to make that magic happen in her own community while making a positive impact on the planet.

Samantha was the first grower at the farm in Cincinnati. As the farm grew, she moved into the farm manager role and eventually found the path to business development. She realized that as much as she loved the plants, what she really enjoyed was finding the perfect partners for 80 Acres products and building relationships with them. From the early beginnings, she knew that Dorothy Lane Market would be a great partner and now she’s very excited to bring 80 Acres into the family of Dorothy Lane Market’s brand.

For that, we are grateful. We are excited to debut three new varieties of DLM Salad Blends as DLM partners with 80 Acres. The Gem City Mix has crispy green ice lettuce and radish microgreens. Buckeye Bliss features green incised lettuce, green frilled lettuce, green and red romaine, with a dash of Dijon mustard microgreens. Then we have Frilly Leaf—green incised lettuce that will remind you of a frisée lettuce.

Celebrating 2020 DLM Grads

Every year, we are extremely proud of the DLM associates who are graduating from high school or college. But this year’s class of 2020 is one we want to take a moment to especially recognize for their dedication to DLM and their community. You see, they’ve not only worked hard achieving their academic goals, but they’ve been an essential part of the DLM family during a time in history that very few will have experienced from the front lines of the grocery store. For some, this is their first working experience.

This year’s grads are among the DLM heroes who are dedicated to serving their community. You’ll see them in roles doing everything from cashier and carryout to helping to sanitize carts, like Olivia at DLM Oakwood and Brandon at DLM Springboro, to name a few. Also, as the demand for DLM Drive-Up, our online shopping experience, exploded overnight, grads like Kira and Kelly at Washington Square also have raised their hand to help, allowing us to further serve more households.

“When I think of the class of 2020, I think of their energy, happiness, and resiliency in the face of unprecedented challenge. We congratulate them and celebrate with them! They will always hold a special place in our heart,” says Calvin Mayne, DLM President. It’s with great admiration that we celebrate our 2020 graduates here at DLM—a true class act. These young stars won’t have the typical fanfare of graduation ceremonies, so please, take a moment to turn the page and view their smiling faces. And as you see them in the store, join us in congratulating them.

The Perfect Steak: USDA Prime DLM Ribeye Steak Grilling Tips

When you ask someone what they would like to have grilled, I bet the No. 1 answer will be a steak, so let’s talk about it! We’re not lusting for just any kind of steak; we want one coming off the grill that’s dripping and oozing with flavor and deliciousness. That vision is a USDA Prime DLM Ribeye Steak, a true DLM Difference.

Hold off on the fancy sauces and compound butter. If you buy a high-quality steak, you want to taste the amazing flavor of the beef. By combining well-marbled Prime Beef, salt, fire, and a few simple rules, you will be the perfect grill sergeant.

Watch the below DLM Difference spotlight or keep reading for tips from the experts on how to grill like the best!

 

1. Source quality beef and the right cut, like our USDA Prime DLM Ribeye Steak. Talk to us for more options.

2. Brush with olive oil and season liberally with Kosher salt or a coarse sea salt. Let the beef warm up and absorb the salt before grilling. You’ll love the soft, crunchy Maldon Sea Salt Flakes that literally melt into the steak!

3. Steaks are made for fire! We’re talking serious hot heat to get that caramelization of the meat and that rich, complex flavor. We eat with our eyes, so sear for two minutes and then rotate the steak 45 degrees and sear for another two minutes to get the perfect grill marks. Flip the steak with tongs and repeat the process on the other side. Then move the steak to the indirect or low heat side of the grill to finish cooking.

4. Use a meat thermometer to get the right internal temperature (to start, 120-125°F  for a rare steak). Pull the steak and let it rest for 10 minutes to re-absorb the juices. Pay attention to your cooking … timing is everything.

Looking to make the full meal on the grill? Check out this recipe for Grilled Vegetables!

Cooking Lobster Like a Pro

During Lobstermania, you can procure fresh, live or cooked Maine lobster while supplies last at a great price ($14 for live lobster; $15 for cooked), which is quite a deal for such quality of lobster weighing in at 1.25 lbs or larger. You can buy them already steamed fresh or you can do it at home. Follow my tips below for cooking lobster, and before you know it, you’ll be serving up a couple for dinner alongside corn-on-the-cob and some of our Bakery’s Herb Cheddar Biscuits! Also below, are tips for reheating your cooked lobster.

To start, if you have never handled a live lobster, keep the bands on. Also, the lobster doesn’t “scream” when you start cooking it. If you do hear a noise it’s just the steam escaping from the shell.

COOKING LOBSTER INSTRUCTIONS (LIVE)

Lobster Boiling Tips
Boiling a lobster is easy and probably the best way for cooking 4 or more at one time. Get a big pot and fill with fresh water about 2/3 full. Add 1 to 2 Tbsp of salt per gallon of water. Bring to a boil and add lobsters. Start the timer when the water comes back to a boil. You can figure 6-7 minutes for a 1.25-lb lobster, 7-9 minutes for 1.5-lb lobster, and 10-12 minutes for a 2-lb lobster.

Lobster Steaming Tips
Steaming lobster works great and tends to yield a more tender, less messy cooked lobster than boiling. Fill a large, deep pot with 2-3 inches of water. Bring to a boil, add the lobsters, cover, and steam, about 8 minutes per lb. How do you tell when it’s cooked?

Remember, sometimes the lobster may be undercooked even if the shell is entirely red. Double check that the meat is a creamy white color with no translucent areas. Give a good tug on one of the antennae and if it pops off, the lobster is done. You can also insert an instant read thermometer into the underside of the tail. It should read 135-140°F.

COOKED LOBSTER REHEATING INSTRUCTIONS

Did you skip the hassle and buy a pre-cooked lobster? No problem! Here is how you reheat when you are ready to serve. Wrap lobsters individually in foil. Place in a 350°F oven on a cooking sheet, belly up, and heat until warm. Or, place the foil-wrapped lobsters on the grill to warm.


Try some of these recipes with Lobster as the main CLAW-some ingredient!

1. Corn & Lobster Fritters

2. Connecticut-Style Lobster Roll

3. Lobster Hushpuppies

4. Lobster Pasta with Shallots, Tomatoes, and Basil

20 Years of Laura’s Cookies: Get to Know Laura

For 30+ years, my five sisters, sister-in-law, and I have been baking Christmas cookies together. Every year, on the day after Thanksgiving we gather at my brother’s home, which my parents built themselves in 1954, and we bake dozens and dozens of cookies. When we first started our tradition, we had about a dozen different recipes that we made every year, but we were always looking for new recipes to add.

At least 25 years ago, my younger sister, Beth, shared a cookie recipe with me. She thought that it might be a good one to add to our Christmas baking list. It was a rolled cookie dough, but the taste reminded her of a drop sugar cookie that our mom would make for us. I loved the cookie dough, but I didn’t care for the royal icing that accompanied the recipe. The thick, soft sugar cookie did not seem to be enhanced by the hard, tasteless royal icing.

So, I developed my own special almond flavored frosting to complement the cookie. We decided that this combination was the ultimate “comfort cookie” and Laura’s Cookies was born. We soon referred to the cookie as the ultimate “comfort cookie”.

How did Laura’s Cookies develop from there?

In 1993 I moved to Dayton from Morristown, NJ. In the fall of 1999, I left my position as administrative director of surgical services at Miami Valley Hospital. I had been in hospital administration for my entire professional career (17 years) and decided that I wanted to move in a new direction with my career. What that direction would be, I had absolutely no idea.

I took full advantage of the assessment programs and career development sessions offered by a local career development firm. Through this experience. I found out a few things about myself. Most significantly, I seemed to have education/work experiences, skill sets, and a self-awareness of my strengths and weaknesses that indicated a potential to be a successful small business owner. I was intrigued—but what business could I start?

A one hour informational session by a representative of the local Small Business Administration led to me taking a 10-week SBA class at Sinclair Community College. The main goal of the course was to help individuals develop a “business plan.” So, I needed to identify what my business was going to be.

I had a few more expansive food business ideas, but the instructor was wise to inform me that my ability to secure financing would probably be slim. So, I scaled it back to a cookie baking business. Each week I would bring a variety of cookies to get feedback from my classmates and instructor. The “Comfort Cookies” (now known as “Laura’s Cookies”) became the most requested for “repeat” tastings.

At the end of the class I had a fairly decent business plan on paper; I just needed to figure out how to get it started. My primary challenge was to find a place to bake and sell my cookies.

Enter Dorothy Lane Market. How did you cross paths with DLM?

As a pet-owner, I needed to find a kitchen facility to bake in. I also needed an outlet to sell my cookies. This was 20 years ago. One of my book club friends had a relationship with Dorothy Lane Market through Scott Fox, DLM VP of Bakery. Through the friend, I was able to get a meeting with Scott. I met with him, explained that I had a cookie that everyone seemed to really like, but that I needed a place to bake. Scott expressed interest and shared that DLM likes to promote quality  “local” products. He asked me to bring in a sample.

A day later, I brought in 2-3 dozen “Laura’s Cookies” in different shapes. We met in the OAK Bakery manager’s office (a very pregnant Shelley Eberle). There are two things about this meeting that I will never forget. The first is Shelley opening the container, biting into a cookie, and then turning around in her chair exclaiming “this is the best cookie that I have ever had!” Scott tasted one and he agreed with Shelley, and asked if he could have samples to share with more folks at DLM. He called the next day and asked me when I could start baking!

What is it about Laura’s Cookies that you think makes them special?

I think that it is the fact that the cookies are both visually appealing and that they taste delicious. I trust Scott Fox when he tells me that he has never seen or tasted a cookie that even comes close to a Laura’s Cookie. They are truly unique.

Has the recipe changed at all over the years?

The only thing that has changed is that the “trans fats” have been removed from the ingredients. P.S. Don’t even ask about nutritional value. There is none. Just remember that everything is good in moderation!

When you first started, did you ever imagine Laura’s Cookies would have grown into what it is today?

Honestly, no (insert laughter). My informal business plan when I started was to make enough cookies to cover my living expenses, save for retirement, take a couple vacations a year, and maybe have a couple of employees.

Fast forward to 2020 and 5,337,000+ cookies later. Laura’s Cookies has a huge fan base, an amazing team, a new production facility, and I get to take those vacations!

Why exclusive to DLM?

Laura’s Cookies has been an exclusive product to Dorothy Lane Market from the beginning. DLM allowed me afterhours access to the bakery production area if I agreed to sell the cookies exclusively through their bakeries. Laura’s Cookies has become one of the DLM “destination products” as they aren’t available anywhere else. It has been a win-win relationship.

Sweetest memories over the past 20 years?

I think my favorite sweet memories are those shared with me by customers. Laura’s Cookies have become an essential part of so many people’s lives and celebrations. Major life events have been made even more special with Laura’s Cookies. Innumerable grandchildren have been delighted when a grandparent arrives with Laura’s Cookies in hand. Corporate clients look forward to holiday gift boxes of Laura’s Cookies. A gift of a single Laura’s Cookie can brighten someone’s day. It truly brings me joy to know that there is most assuredly “a happy memory in every bite”.

A few early memories stand out. When I first started, a former neighbor would go to the DLM Oakwood Bakery and stand near the case. She would casually point out my cookies to other customers, telling them how tasty they were and encouraging them to “try one!” I think our biggest marketing strategy has been the cookie itself with how it looks to the eye and tastes in the mouth.

I wasn’t in business more than a month when a DLM Washington Square associate came back into the production area to tell me about a customer interaction that she had just had. The customer was standing in front of the Bakery counter and kept saying to herself,  “I can’t believe that I’m doing this.” The associate asked if there was anything that she could do for her. The customer then explained that she lived in the Cincinnati area, but had been to Dayton the previous day. She had stopped at DLM and saw the Laura’s Cookies for the first time. She had bought three different shapes and didn’t even make it out of the DLM parking lot before they were gone. She made a special trip to Dayton and DLM the next day … for some more Laura’s Cookies!

Now, tell us more about THE Laura—you.

You really want to know more about me? When friends introduce me to someone new, it normally goes something like this:

“Do you ever go to Dorothy Lane Market?”
“Yes.”
“Have you ever had a Laura’s Cookie?”
“Yes,” or sometimes “No.”
“This,” they say, pointing at me “is THE Laura of Laura’s Cookies!” 

Invariably whether the individual has had a cookie or not, I end up telling my story. What I really want to say is …I’m more than just “THE” Laura.

So, I love to read both fiction and non-fiction. I’ve been a member of a book club since 1996 and, yes, we discuss the book before we get too deep into the wine! I love to travel. I enjoy photographing my travel adventures; perhaps a bit to the extreme. In fact, my nickname from my family is “clicky, clicky” as they are always trying to hurry me along. I enjoy live theater performances and movies. I’m a fairly accomplished gardener. It only took me 25 years to get my two-bit garden to have something in bloom from crocus to chrysanthemum! I am a National Public Radio and Podcast nerd. I know a little bit about a lot of things. Except Laura’s Cookies, I know a lot about Laura’s Cookies after 20 years.

Let’s Jam: Homemade Strawberry Preserves

Local strawberries have arrived in our Produce department and we are over-the-moon excited! These strawberries are bright red, juicy, incredibly sweet, have amazing flavor, and are grown by the VanMeter family in Clarkson, Kentucky. The VanMeters started farming to teach their kids the value and importance of hard work. And we believe the heart and drive they put into their farm truly shines in every berry.

Now that they’ve arrived, we’re ready to dive into all things strawberry, including Chef Carrie’s recipe for Easy Homemade Strawberry Preserves.

<< GET THE RECIPE FOR EASY HOMEMADE STRAWBERRY PRESERVES >>

There are so many ways to enjoy these preserves, including these three ideas.

3 Ways to Enjoy Easy Homemade Strawberry Preserves

1. Strawberry Preserves with Cream Cheese on a Baguette

 

Slice a DLM Baguette, smear with cream cheese, and finish with a dollop of Easy Homemade Strawberry Preserves.

2. Strawberry Preserves with Vanilla Ice Cream

Simply scoop your favorite vanilla ice cream into a bowl and drizzle with the Easy Homemade Strawberry Preserves.

3. Strawberry Preserves with Yogurt

Fill the bottom of your glass serving bowl with Easy Homemade Strawberry Preserves. Then, add yogurt (try Greek) on top.

Your Guide to the Prepared Pantry

Now more than ever we are all cooking at home. For a lot of us who eat out, you might be facing a serious wake up call in the kitchen. Getting your pantry prepared and well organized is one of the most important steps not only in a professional kitchen, but your home one, too, so we’ve create a guide to the prepared pantry. Having and keeping the staples in your pantry or cupboard as well as in your fridge and freezer can make cooking at home just plain simple and fast because you already have the ingredients. Don’t forget to make a list before you leave to shop. (Download our printable shopping list here.) It’ll help you become a more efficient shopper, think in terms of meal planning, and use what you already have on hand.

 

Since we are all spending more time doing home projects, like cleaning out our closets, why not spend some quality time taking a good look at what’s already in your pantry, fridge, and freezer? If you haven’t used an item in a year, it might be time to throw it out! Although expiration, best by, and sell by dates can be confusing, they tend to be a good guideline on making the decision to keep or pitch. Take a good look at what you have left. Fill in the missing holes with items you’re consistently using and find yourself always cooking with. Just by adding a couple fresh ingredients, those pantry staples can give you so many options for baking and cooking.


Your Guide to the Prepared Pantry Checklist

Here are some of my staples that I try to have on hand to help me cook every day. For the most part, they are items that have a shelf life. Don’t wait until these run out to restock them. Instead, think about creating a par level at home so you can always come up with something delicious to cook!

>>DOWNLOAD YOUR GUIDE TO THE PREPARED PANTRY CHECKLIST<<

Or, keep reading below!

OILS & VINEGARS

BASIC:

– Extra-virgin olive oil
– A neutral cooking oil like canola or grapeseed
– Red-wine vinegar
– White vinegar
– Apple cider vinegar

ADVANCED:

– Peanut oil
– Coconut oil
– Sesame oil
– Sherry or balsamic vinegar
– Walnut oil
– Rice vinegar
– Mirin

DAIRY & CHARCUTERIE

BASIC:

– Eggs
– Milk
– Butter
– Cheeses like Parmigiano-Reggiano, Cheddar, Gruyère, feta
– Plain full-fat yogurt or sour cream
– Bacon
– Hard salami or sausages

ADVANCED:

– More cheeses like Pecorino Romano & blue
– Pâté
– Prosciutto or other cured artisan ham or meats

GRAINS & STARCHES

BASIC:

– Long-grain white rice
– Whole grains like quinoa or farro
– Dried pastas
– Plain bread crumbs
– Crackers
– Canned beans

ADVANCED:

– Dry lentils
– Rice noodles
– Specialty rice like basmati or Arborio
– Brown rice
– Panko bread crumbs
– Dry beans
– Specialty pastas like bucatini or farfalle
– Whole grains like spelt, pearl barley, or teff

NUTS & NUT BUTTERS

BASIC:

– Peanut butter
– Almond butter
– Pecans
– Walnuts
– Almonds
– Peanuts

ADVANCED:

– Pumpkin seeds
– Pistachios
– Tahini
– Pine nuts
– Hazelnuts

SPICES & DRIED HERBS

BASIC:

– Kosher salt
– Red pepper flakes
– Ground Cayenne
– Chili powder
– Curry powder
– Bay leaves
– Black peppercorns
– Sweet paprika
– Ground cinnamon
– Ground cumin
– Garlic powder or granulated garlic
– Dried thyme and dried oregano

ADVANCED:

– Flaky salt
– Ground coriander
– Dried dill
– Turmeric
– Smoked paprika
– Cardamom
– Za’atar
– Allspice
– Fennel seeds
– Dry mustard
– Garam masala
– Chinese 5-spice powder
– Whole nutmeg
– Sumac
– Cumin seeds
– Coriander seeds

CANNED & JARRED GOODS

BASIC:

– Soups
– Tuna
– Tomato paste
– Diced tomatoes
– Tomato sauce
– Chicken or vegetable stock
– Beans
– Pickles
– Fruit jams and preserves
– Anchovies
– Olives
– Maple syrup

ADVANCED:

– Clams
– Sardines
– Cornichons
– Preserved lemons
– Unsweetened coconut milk
– Capers
– Pickled hot peppers
– Kimchi

CONDIMENTS & SAUCES

BASIC:

– Dijon and yellow mustard
– Mayonnaise
– Ketchup
– Hot sauce
– Salsa
– Soy sauce
– Worcestershire sauce
– BBQ sauce

ADVANCED:

– Whole grain mustard
– Hoisin
– Thai red curry paste
– Fish sauce
– Anchovy paste
– Harissa
– Gochujang
– Mango chutney
– Miso
– Wasabi
– Chinese oyster sauce
– Asian chili bean pastes

BAKING

BASIC:

– All-purpose flour
– Cornmeal
– Rolled oats
– Cornstarch
– Baking soda
– Baking powder
– Pure vanilla extract
– Granulated sugar
– Light brown sugar
– Dark brown sugar
– Confectioners’ sugar
– Bittersweet baking chocolate
– Semisweet chocolate chips
– Raisins or other dried fruits
– Cocoa powder

ADVANCED:

– Cake flour
– Whole wheat flour
– Dark baking chocolate
– Vanilla beans
– Almond extract
– Powdered gelatin
– Molasses
– Light corn syrup
– Buttermilk powder
– Active dry yeast

PRODUCE

BASIC:

– Garlic
– Onions
– Potatoes (Yukon Gold or Russet)
– Lemons
– Carrots
– Celery
– Apples
– Oranges
– Bananas
– Greens like lettuce or kale
– Broccoli
– Parsley
– Any favorite herbs

ADVANCED:

– Ginger
– Avocados
– Cilantro
– Scallions
– Limes
– Jalapeños
– Shallots
– Specialty herbs like mint, rosemary, and lemongrass
– Peppers

FREEZER

BASIC:

– Chicken
– Ground beef
– Sausage
– Thick fish fillets
– Shrimp
– Sliced bread
– Frozen veggies like corn, peas, and spinach
– Frozen fruits like peaches, berries, and mangos (excellent for baking or smoothies)
– Ice cream
– Bread dough or rolls

ADVANCED:

– Puff pastry
– Pancetta
– Stock
– Fresh pasta
– Vegetables like green beans, cauliflower, broccoli, edamame, and artichoke hearts


Check Out These 5 Meals to Make from the Prepared Pantry List

1. Beans & Greens

2. Clam Pasta

3. Crunchy Roasted Chickpeas

4. Restaurant-Style Tomato Soup

5. Caramel Banana Cake

Download Our Printable Shopping List Here

Mother’s Day Checklist

With Mother’s Day coming up Sunday, May 10, we wanted to pull together of 7 ways to make mom’s day special this year. I think we can all agree that she deserves the best.

1. Say it With Flowers & Plants

With spring in the air, brighten mom’s day (and home) with a bouquet of bright flowers, a hanging basket of flowers, Boston ferns, tasteful topiaries, or sophisticated succulents. Plus, weather permitting, we will be featuring an outdoor register this weekend so you can stop by and grab a gift for mom (Saturday 10 a.m. to 5 p.m. and Sunday 10 a.m. to 3 p.m.).

2. Mother’s Day Card

Our Home & Gift specialist has curated a creative selection of beautiful cards for the mom in your life as you look for the words to express gratitude.

3. Chocolate-Covered Strawberries

Let mom know just how sweet she is with this treat! We will have pre-packed boxes brimming with Chocolate-Covered Strawberries. Each comes with nine juicy strawberries that have been dipped in decadent milk or white chocolate and then rolled in an assortment of toppings. While supplies last.

 

4. Bring the Spa Home: DLM Bath Bombs & Salts

Let’s face it, moms are real-life superheroes! With all of the daily hustle and bustle, they deserve time to unwind and pamper themselves. Our locally made DLM Bath Bombs & Bath Salts provide a spa-like experience mom can enjoy from the comfort of home!

5. Kids’ Club Mother’s Day Cake Kit

This year we’ve made a decision to evolve our traditional Kids’ Club Mother’s Day Cake Decorating so you can enjoy it at home with your children. We are featuring cake decorating kits that come with a 6-inch white or chocolate cake, three icing colors, and a variety of sprinkles. While supplies last.

6. Make Mom Brunch

From a Smoked Salmon Strata to the perfect omelet and homemade cinnamon rolls, here are some brunch recipes for Mother’s Day. Get cooking with these brunch recipes! 

7. Don’t forget about Dinner, too!

Bigeye Tuna is a wild caught fish that comes from the deep waters of Hawaii. Sustainably caught, we love this fish for its high fat content and beautiful reddish-pink meat. You can’t go wrong whether you grill, broil, sauté, or enjoy sashimi style. Look for it now in our Seafood department while supplies last! Plus, check out Chef Carrie’s recipe for Madeira-Style Tuna Steaks!  Looking for other Mother’s Day dinner ideas? Check out our Alaskan King Crab and U.S.D.A. Prime Filets.