Fresh Seafood: The DLM Difference

FRESH SEAFOOD STARTS WITH TRUST

Everyone says their seafood is “fresh” to the point that the word has almost lost its meaning. Our definition of the word is one we stand behind and is one of the building blocks that has elevated our Seafood department over the years.

It comes down to time spent out of water and there are several ways that we keep that time to a minimum. One of those ways is by buying it direct. At DLM, we go straight to the fishing co-ops that practice sustainable techniques to ensure wild fish for years to come and fishing farms that are raising seafood the right way. By doing so, it takes days off the travel time and fish is delivered to our stores faster when it doesn’t have to spend time in warehouses or go through distributors.

The time spent out of water also is reduced by choosing to air freight our fish often instead of having it travel by truck. It costs more, but it results in drastically less time out of water. And that’s a difference that we believe you can taste. You’ll also notice a constant stream of new fish in our seafood case, a true reflection of what’s in season. This is the product of constant communication and good working relationships that our fishmongers have with our fish providers.

With the Lenten season in full swing, check with us often as we’ll be featuring a vast selection of seasonal catches as they are available. In addition to a variety of shellfish, such as oysters, mussels, and wild-caught shrimp, we’re looking forward to an abundance of Alaska cod and halibut, as well as Atlantic and organic farm-raised salmon. Remember, your DLM fishmonger is your friend!


Above video filmed in February 2020. 

MAKE COOKING WITH SEAFOOD EXCITING

Whether you’re in the mood to grill, bake, poach, or broil, cooking fresh seafood doesn’t have to be intimidating! Our fishmongers here at DLM are a wealth of information—just ask. DLM’s Culinary Director Chef Carrie also been hard at work in the kitchen coming up with some exciting recipes to share with you so you can be set up for success when it comes to cooking seafood. Some of our wonderful Certified Specialists of Wine also have added their pairing recommendations for each dish. Enjoy!

PAN-SEARED HALIBUT WITH MUSHROOMS AND BRUSSELS SPROUTS

Wine Pairing: Chehalem Pinot Noir, Todd Templin, CSW, VP of Wine & Beer

CIOPPINO

Wine Pairing: La Caña Albarino, Teresa Kearney, CSW, WSQ Wine Consultant

SHRIMP SCAMPI

Wine Pairing: Pieropan Soave Classico, George Punter, CSW, WSQ Wine & Beer Manager

LOBSTER SALAD WITH AVOCADO & GRAPEFRUIT

seafood recipes

Wine Pairing: Domaine Collin Crémant de Limoux Brut, Teresa Kearney, CSW, WSQ Wine Consultant

MUSSELS & CHORIZO

seafood recipe

Wine Pairing: Camino Roca Altxerri Getariako Txakolina, Todd Templin, CSW, VP of Wine & Beer

SHEET PAN SALMON WITH MPALE, MISO, & GREEN BEANS

seafood recipe

Wine Pairing: Domaine Robert Klingenfus Vin d’Alsace Pinot Gris, Teresa Kearney, CSW, WSQ Wine Consultant

EASY HERB-ENCRUSTED SALMON

seafood recipe

Wine Pairing: Bouchard Père & Fils Pinot Noir Bourgogne Rouge, George Punter, CSW, WSQ Wine & Beer Manager

 

GET ALL OF OUR SEAFOOD RECIPES HERE!

Top 10 Food Finds for March

We hope you brought your appetite because this month’s list of Top 10 Food Finds is one you won’t want to miss! Indulge in Made Right Here creations, award-winning products, umami-filled favorites, and trending bites. Dive into the rest of our selection below!

Shop Shippable Food Finds

1. Lopaus Point Waffles

Locally based in Columbus, OH, Lopaus Point Waffles makes extraordinary gluten-free waffles. The name is derived from the city in which founder Stacie Skinner grew up. They make their waffles in small batches and then flash freeze them shortly after being produced to provide the freshest product possible. This local company has recently risen in fame beyond their local stardom as they were featured in O, The Oprah Magazine’s Healthy Living OList for the month of January! Flavors include Wild Blueberry, Chocolate Chip, and Banana Flax.

2. St. Elmo Steak House Sauces

A landmark in downtown Indianapolis, St. Elmo Steak House is the oldest steakhouse in the area that’s still in its original 1902 location. They have a classic menu of delicious steaks, seafood, and pork chops. One of the most ordered dishes on their menu is the shrimp cocktail that was made famous by their super spicy Shrimp Cocktail Sauce. Loaded with fresh horseradish, this sauce packs a punch! And now you can enjoy this mouth watering sauce at home. Another sauce that has a nice kick is the Creamy Horseradish, which pairs perfectly with steak and roast beef. The Horseradish that gives these delectable sauces their signature kick is also a nice way to spice up your bloody Mary, potato salad, or any number of dishes. Try St. Elmo Remoulade with crab cakes, seafood, or even as a spread on sandwiches. For a gourmet touch, try the Truffle Dijonnaise. Made with Dijon, truffle, and a touch of honey, this sauce filled with umami is excellent on sandwiches, burgers, or even fries.

3. Crab Cakes

There’s something irresistible about fresh crab cakes, especially when crab is the shining star. We combine sweet, tender pieces of lump crab meat with flavorful Dijon mustard, fresh parsley, breadcrumbs, bright lemon zest, and just enough mayonnaise to hold it all together. Grab a few from our Seafood department and cook them up for dinner tonight!

4. Stuffed Foods Appetizers

Sometimes, the best dinners are the ones made entirely of snacks! And we always like to have some handy in our freezer in case that appetizer craving strikes. Stuffed Foods appetizers are tasty bites reminiscent of classic dishes, but with a tasty spin. For you cheese-lovers, you’ll love their  Mac & Cheese Bites, oozing melty cheese and perfectly cooked pasta, and Asiago Arancini, which is made with Asiago, Parmesan, and Romano cheeses combined with creamy white wine risotto. More varieties of these craveable morsels include Buffalo Chicken Poppers, Buffalo Chicken Meatballs, and Spinach Artichoke Poppers.

5. Sandwich Station Sandwiches

There are a lot of details that need to be mastered in order to achieve sandwich excellence, and we like to think the sandwiches from our Sandwich Station are some of the best of the best. We’ll start at the base—DLM Artisan Bread. Made Right Here in our Bakehouse by our skilled bakers, each variety is carefully hand crafted and baked to golden perfection. The result is a chewy and flavorful crust that houses a moist, airy interior. Next we pile on an assortment of high quality meats and cheeses, followed by fresh produce from our Produce department. From the Paesano Pesto Chicken, filled with DLM Grilled Italian Chicken Breast, DLM Fresh Mozzarella, fresh basil pesto, and roasted red bell pepper on Farmhouse Bread, to the Cuban Social Club, made with DLM Smoked Pork, DLM Uncured Smoked Ham, Emmental Swiss, dill pickle chips, and yellow mustard on a Hoagie Bun, we work to create a memorable food experience that’s full of extraordinary flavors. Check out our full menu of Famous Deli Sandwiches!

6. Rancho Gordo Heirloom Beans

With all of the pantry cooking trends happening right now, the blogs and websites of various chefs and food-centric companies are focusing on a key ingredient—beans. But there is a certain brand of bean that folks can’t stop raving about, and that’s Rancho Gordo. But why the huge following? Each variety of Rancho Gordo’s heirloom beans is unique, showcasing different flavors, colors, and textures. Whether you choose to enjoy the creamy and stunning color of the Vaquero or the mild flavor and unique look of the Flageolet, these beans are culinary show stoppers. Get our recipes for Pasta e Fagioli, Flageolet Salad with Lemon, Radishes, and Roasted Tomatoes, and Cassoulet Beans in Savory Tomato Sauce.

7. Thursday Cottage Handmade Lemon Curd

With an award-winning selection of products, England-based Thursday Cottage creates nothing but the best. Their curds are made in small batches using quality fruits. Our favorite of their line is the Lemon Curd. Made with lemon, sugar, fresh pasteurized free-range eggs, and pure country butter, this curd is rich, velvety smooth, and beautifully bright. We love this as a topping for scones, biscuits, or the DLM French Blueberry Loaf! Get our recipe for French Blueberry Loaf with Mascarpone & Lemon Curd Sauce.

8. Rustichella d’Abruzzo Pasta

Appropriately named for this company’s rustic pasta making techniques, Rustichella d’Abruzzo Pasta is well-known for their flavorful and diverse pasta varieties. Using only the finest semolina flour sourced from the best durum wheat they carefully create each pasta shape. From there, the pasta is left to slowly dry, giving it a rough texture that’s perfect for holding onto all sorts of tasty sauces. From farfalle to spaghetti, the pasta-bilities are endless.

9. TRUFF Pasta Sauce

TRUFF has taken over the world of hot sauces, delivering incredible truffle flavor in a well-balanced, perfectly spiced hot sauce. Now, they’re trying their hand at making pasta sauces, and it’s a smashing success. Made with a mouthwatering blend of tomatoes, herbs, black truffle, and TRUFF® Chili Blend, TRUFF Black Truffle Pomodoro is filled with fresh flavors and umami goodness. If you’re looking for more of that signature TRUFF spice, you’ll love TRUFF Black Truffle Arrabbiata. This luscious sauce is similar to Pomodoro, but with the addition of red peppers. The generous amount of this spice gives the Arrabbiata a nice kick and a craveable quality. Both of these sauces are excellent on a variety of pastas, used in lasagna, ladled over meatballs, or sopped up with DLM Garlic Bread.

10. Lobster Cakes

So you’ve heard of crab cakes (and don’t worry, those aren’t going anywhere), but have you tasted a Lobster Cake? The rich, buttery flavors of fresh lobster steal the show and rightly so. You can find these pre-made in our Seafood department so you can pan-fry at home. Or, ask for us to prepare one at Jack’s Grill.

What’s for Dinner Valentine’s Edition: Surf and Turf

Why not have the best of both land and sea on your dinner plate? Classic surf and turf was popularized in the 1960s when it was featured at the restaurant that sat atop the Space Needle in Seattle during the 1962 World’s Fair. So where is the best place to get it here in Ohio? DLM of course! And our stuffed lobster tail and beef filet are so deliciously decadent!

Whether you want the best of both worlds on each dinner plate this Valentine’s Day, or you’re willing to share with your sweetie, we’ve got you covered. For the surf, we are featuring a Stuffed Lobster Tail that can be easily cooked at home (keep reading for more details about this catch)! For the turf, there’s nothing better than a DLM Natural Beef Filet Mignon, cut from a beautiful beef tenderloin. Whether you seek a classic filet prep, or something with additional flair, I’ve got you covered with prep tips, too! Just pop open the wine, play some music, and enjoy some time well spent cooking together.

For the “Surf”

Our Stuffed Lobster Tail comes oven ready to bake from our Seafood department, featuring cold water lobster tails stuffed with real crab, plenty of butter, a touch of Old Bay Seasoning tossed with Panko Bread Crumbs, and a squeeze of lemon juice. These come stuffed, but you will need to cook them when you are ready for your meal. Instructions: Pre-heat the oven to 425°F. Place stuffed tails on a lined pan. Drizzle with melted butter and cook for 18-22 minutes or until lobster meat is cooked through and opaque. Serve with a fresh squeeze of lemon.

For the “Turf”

The Filet Mignon cut is from DLM Natural Beef Tenderloin, and is lifetime free of antibiotics and hormones. Let me tell you, when you start with a great quality steak like this, you’re in for a treat. Don’t be intimidated by this cut of beef! Whether you pan sear, grill, or roast it, this cut is mild and tender. It doesn’t need any complicated ingredients to make it shine—just some good sea salt and a grind or two of black pepper. Either separately or together, DLM Beef Tenderloin and our Stuffed Lobster Tail make an elegant dinner that you can prepare at home. Whether you want to share is up to you!

3 Ways to Prepare Filet Mignon

Traditional Pan-Seared Filet Prep Tips

Filet with Blue Cheese Crust Recipe

Filet Mignon with Madeira & Mushrooms

Seafood Starts with Trust: The DLM Difference

DLM realized many years ago that we needed to source the very best products for our customers. At the time, most seafood sold was frozen or whatever distributors in Ohio wanted to sell you. The first step was to teach our seafood specialists all about fresh seafood. What to look for, how to handle it, how to hold and display it, and most important, develop that passion about what they sell. This passion was contagious and it did not take long to develop the trust with our customers that our seafood was truly different. When it comes to the secret behind our Seafood department, there are three legs to the stool: The freshest fish possible, the most knowledgeable fishmongers in town, and the customers who trust us to do the right thing and bring high quality seafood to Dayton, Ohio. This is the DLM Difference. —Jack Gridley, DLM VP of Meat & Seafood

TRUST THY FISHMONGER
When I walk in the door for work, my mindset instantly goes to a portion of the DLM Mission Statement that says “To make our customers happy by providing Honestly Better® food & service—every time.” Sure that involves things like smiling and knowing my customers on a first name basis, but it really involves honesty and integrity, meaning that I always tell the truth. If someone asks me “what came in today,” I tell them. Prior to coming to work at DLM 17 years ago, I was on the vendor side for a combined 27 years in this industry. I know that trust is so important, and it makes me proud to be able to deliver answers because we get the best, allowing us to serve the best. —Mike Kirkland, DLM Washington Square Fishmonger

 

WE GO STRAIGHT TO THE BEST FOR THE BEST
A huge DLM Difference is our fantastic suppliers. We go right to the source, which gets the product to our stores quicker than most, meaning that there is less time spent out of water. Plus, they are fabulous people who have become part of our DLM family. We have gone through many ups and downs of life together and they always look out for the very best our industry has to offer. These are some of the people who we talk to almost daily, and they bring fantastic seafood to our stores. There is Karl in Alaska, LaDawn from the Columbia River Valley, Frank in Boston, John up in Northern Ohio near Lake Erie, the Ready Brothers in Maine, as well as our industry friends Becky and Emily who have a vast network. My family has even spent some time with Karl’s family in Alaska touring their facility! The relationships with these small family businesses are real—we are not just an invoice number. This is a key part of our success. —Kim Swing, DLM Washington Square Seafood Manager

SCOUTING FOR THE UNIQUE
When I call my contacts to place orders, I’m always asking questions like “hey, what’s new,” “what’s popular in the industry,” and of course, “how is the fishing going?” Whether it be sourcing oyster varieties to feature that week or bringing in any number of products, these types of questions help me in my quest to pick unique items. Or, sometimes these conversations unlock preparation and serving ideas that I can tell customers about or filleting techniques. I really think that curiosity that all of us managers have is something that sets us apart. It also leads us toward new finds, and in the case of our revamped Poke bars, something truly unique.   —Jon Lemaster, DLM Springboro Seafood Manager

FRESH NEVER FROZEN
You may be asking yourself, “How is fresh (never frozen) seafood possible in midwestern Ohio?” We receive fresh shipments of seafood seven days a week from the Boston area, Washington state, and even as far as Alaska just to name a few areas, and this is thanks to our tight-knit industry relationships. We also choose air-freight to minimize that time spent out of water. In fact, long-time DLM associate Wayne Chrisman even picks up fresh fish deliveries from the Dayton airport for us. We also strive to reflect fish that is in season so we are always focusing on what is fresh now. Speaking of fresh, don’t miss our semi-annual fresh Whole Salmon Sidewalk sale this summer where we can cut the fish to your liking! —Nick Budding, DLM Oakwood Seafood Manager

FARM RAISED THE RIGHT WAY
Growing populations and less wild stock in the oceans collide with over fishing, warming of the ocean, acidification of the water, and an overall growing love of eating seafood. It’ll continue, and farm-raising seafood is part of the answer, but only if we do it to the best of our planet’s interest. We made a stand many years ago by only sourcing farm-raised seafood done the right way, with those principles practiced by our organic and “all natural” land-based farmers and ranchers taken into consideration. We look for low stocking densities, no antibiotics or growth promotants, and sustainability and responsibility of the resources used. There are so many certifications out there for farm-raised seafood, but the most important thing is to “trust thy knowledgeable DLM fishmonger.” We only deal with responsibly raised farmed seafood. —Jack Gridley, DLM VP of Meat & Seafood

Dazzling Eats from New Year’s Eve to New Year’s Day

Although New Year’s fanfare will be much different this year, there are many delicious ways to still make it extra special by curating festive flavors for your table! Whether you’re celebrating the coming of the new year the night before, New Year’s Day, or both, we’ve assembled a list of  essentials that are stunning and full of tradition and flavor.

New Year’s Night

TOAST IN STYLE: Fancy appetizers and fizzy drinks are just the way to ring in the new year in style. Stop by our Wine department to talk to our DLM experts for a recommendation to ring in the New Year! 

SWEET TRADITION: The tradition of eating 12 grapes at midnight comes from Spain—one grape for every chime of the clock! PRODUCE

CHEESE & CHARCUTERIE: As you meander through our stores, get creative and pull together your own charcuterie & cheese tray. MEAT/THE DLM CHEESE SHOP/DELI View our Charcuterie Guide

GET THE RECIPE: Wassail is an English punch-like drink meaning “good health.” 

GET THE RECIPE: DLM Brioche with Caviar. 

ELEGANT OYSTERS: Always in style, see what varieties we are featuring and reserve yours now! SEAFOOD

 

New Year’s Day

Let tradition shine! New Year’s Day is full of food traditions from a myriad of cultures to celebrate the year to come. Here are a few:

POMEGRANATE & APPLES DIPPED IN HONEY: Sweet foods hint to a sweet year with this Rosh Hashanah tradition.

COMING FULL CIRCLE: Eating any ring-shaped treat (such as a DLM Donut or Unique’s Round Pretzels) symbolizes coming full circle and good fortune.

PORK & SAUERKRAUT: Call it superstition or perhaps just a hankering for this memorable combo. This long-standing tradition is said to bring good luck. Try our duBreton Pork & Barrel-Cured Sauerkraut. View this week’s Club Deals to check out savings on duBreton Pork.

CITRUS: In China, citrus is given as a wish of prosperity. Added bonus is that it boosts your immune system. 

GET THE RECIPE: Black eyed peas are a southern staple for welcoming the new year.

WALKERS SHORTBREAD: In Scotland, New year’s Eve is known as Hogmanay and it’s custom for the first person to enter a home in the new year to bring a gift, like shortbread (or whiskey).

 

Know Thy Lobsterman—Why We Choose Ready

Our lobster friends at Ready Seafood Co. in Maine are always on the cutting edge. Ready Seafood’s Captain Curt Brown, who many of you Lobstermania fans have possibly met in past years when he visits our stores, was spotlighted by Maine Lobster, an industry publication, for bridging divide between science and fishermen, thanks to his dual background as lobster fisherman and marine biologist.

The article reads: “Curt Brown, the marine biologist for Ready Seafood, spends his days in this rich and productive space between science and industry.

“Ready Seafood is one of the largest seafood wholesalers in Maine, shipping hundreds of thousands of pounds of lobster around the world every week.  Five years ago, the company made a commitment to science, and Brown, who has a Masters in Marine Biology and Marine Policy from the School of Marine Sciences at the University of Maine, stepped in to fill that role.” —Maine Lobster, “Curt Brown: Bridging the Divide”

Both Curt and Ready Seafood are so ahead of the game on sustainability when it comes to their lobstering practices as they aim to ensure that the species is around for the next generation. This is a big reason why we’ve done business with this reputable company for so many years. It’s nice to see them recognized for those efforts.

We are proud to say that all of our lobster products in our Seafood department, both fresh and frozen, come from Ready Seafood.

Here Are a Few Lobster Items  to Take Note of That we Carry from Ready Seafood

Cold Water Lobster Tail. Try it poached in butter or split and grilled.

Lobster Mac & Cheese & Lobster Risotto. Served on the half shell, the Lobster Mac & Cheese is a velvety mixture of cheeses and pasta combine with succulent chunks of lobster, taking this comfort food to a new level. The Lobster Risotto, also served on the half shell, is a luscious, creamy risotto tossed with tender pieces of lobster. Look for both it in our Seafood department.

Coming Soon! Cold Cracked Lobster. We’re talking freshly shucked raw lobster meat that has the flavor and texture intact. In just a few weeks, DLM will be the first grocery store in the country to carry this. It comes ready to poach, sauté, grill, and integrate in a myriad of recipes where lobster meat and claws are the heroes.

Lobster Cakes. Ready to cook, we’ve made the most delicious Lobster Cakes using Ready’s knuckle & claw meat.

Lobster Roll. Using our housemade Lobster Salad, you’ll truly savor Maine with this catch. Although this is one of our most popular summer cookout item, the secret is that we offer these all year long at Jack’s Grill, made to order.

Lobster Knuckle Claw Meat. Always on hand in our Seafood department so that you can make your own lobster rolls, lobster bisque, and other creations.

Sushi Made the Right Way

If you haven’t seen the film “Jiro Dreams of Sushi,” I recommend you do, preferably with a cold beer and a beautiful platter of sushi. A few of us at DLM have had the opportunity to eat this cuisine at the famous fish market Tsukiji in Japan where Jiro sources his fish, and it really is a lifetime experience. We’ve also had excellent sushi in supermarkets in Japan, such as from our friends the Ishido family of Keihoku Supermarkets. Fortunately, it’s also become commonplace in American supermarkets as our food psyche is eager to embrace foods from around the world. Authentic sushi is an art form and we decided to perfect how we do it at DLM.

It begins with the chef. Given the exact same ingredients, the experience you would have from a sushi master is on a completely different level than from a novice. When you then supply such an expert with gorgeous fish and perfect rice, the results are extraordinary. We have such talent now in our Sushi department. I marvel at their knife skills and gentle hand in crafting every piece and roll. Thanks to this team, we’re now achieving a level of sushi that we had only once dreamed possible.

In addition to the top talent in our Sushi department, we also are relentless in the sourcing of quality fish, rice, and other ingredients. Our VP of Meat & Seafood and Food Service Jack Gridley finds great fish like no one else I know. He has fishing friends in places like Alaska, Boston, and Scotland, which makes it no surprise that we have such outstanding fish for not only our Seafood department, but for the Sushi department as well.

Indeed, we are proud to offer you an exceptional level of sushi excellence at DLM, one more like what you would have in a fine sushi restaurant. Check out our increased variety, more artistic appearance, and best of all—superior eating experience!

DLM Sushi is so good, we’re attracting many customers of Japanese and Korean origin, the countries with the greatest sushi traditions. I was raised as an Ohio farm boy, yet even I eat our sushi at least two to three times per week as it’s such an easy, healthy pleasure. Our sushi chefs are happy to accommodate your special requests, including eye-popping trays for your next party or a custom roll for your next meal. Give DLM Sushi a try and eat it soon and often. It’s the stuff dreams are made of.

Thai Food in Your Own Kitchen

What is it about Thai food that has so many of us enthralled? I can answer that with four words—hot, sour, salty, and sweet. In most Thai dishes you can find some kind of combination of all of these taste components. In addition to the contrast of flavors, you’ll also find a contrast of textures. How fun is that? Think for example of bright herbal soups, savory curries, crunchy salads, slurpy noodles, spicy dips, and beautiful tropical fruit to name a few.

Grab your Produce Passport and get ready to dive into the world of delicious Thai Produce!

Street food found in Thailand is some of the best in the world. Some favorites from my travels include spring rolls, grilled satay, salty fish cakes, and sweet sticky rice in baggies along with the best fried chicken I’ve ever eaten in my life.

Lucky for us, it’s easier nowadays than in years past to find the ingredients to recreate excellent Thai food in your own kitchen. Rice and mung bean noodles, curry pastes, coconut milk, fish sauce, and chili sauce are now common and you need to find some room for them in your pantry. Along with some fresh veggies and a variety of proteins, a taste of Thailand can be yours! So challenge yourself to roll up your sleeves and explore the incredible flavors that the cuisine of Thailand has to offer.

Curious about curries? Learn about the different types and how to use them!

Noodle on These 3 Recipes:

1. Pad Thai

2. Yum Woon Sen

thai food

3. Chicken Pad See Ew

thai food

 

7 Fantastic Food Finds

We love good food and sometimes that passion takes us to food shows across the country where we get to taste a myriad of new products. With that in mind, we hope you enjoy 7 recent fantastic food finds that you can now find at Dorothy Lane Market. Enjoy!

1. Trident Seafoods 10g Protein Noodles

Made with wild Alaska pollock, these noodles are rich in protein, gluten free, and a great alternative to high-carb pastas. They are made with eight all-natural and non-GMO ingredients and are fully cooked. Because they’re flavor neutral, they’re a great base for a variety of pasta dishes. Look for these noodles at our Seafood Bar located near the Seafood department. SEAFOOD

2. Maistrello Bontà Artigianali

Made with simple ingredients, these crunchy breadsticks come in a variety of different flavors and are great additions to your hors d’oeuvre spread. Serve alongside tomato sauce, olives, cheese, and of course, a glass of wine. GROCERY

3. Giuliano’s Classic Italian Tomato Sauce

This luscious sauce is made in small batches with imported D.O.P. San Marzano tomatoes. Made with only four ingredients, tomatoes, onion, butter, and sea salt, this sauce is vegetarian and gluten free. Delicious and versatile, try it with pasta, meats, vegetables, and seafood. GROCERY

4. Il Molino Extra Virgin Olive Oil

Residing in the heart of the Lazio countryside, Il Molino strictly farms organically and only uses the olives grown on their grounds to produce their olive oil. The olives are hand picked and immediately transferred to the mill for grinding. The quality of this olive oil is easily noticed in its color, smell, and flavor. GROCERY

5. Sale Alle Erbe dell Marlunghe Vignalta

This herbed sea salt that has become a staple in many kitchens blends Sicilian sea salt with fresh rosemary and sage for one incredible seasoning. With its amazing flavor, this salt can be used for almost every dish! Switch up your standard run-of-the-mill salt the next time you decide to grill up a steak and taste the magic this salt has to offer. GROCERY

6. Le Dolcezze di Nanni

These artisan biscotti are made using traditional Tuscan recipes. The use of natural ingredients and the process during which these treats are made are reflected in their quality and artisan nature. Look for varieties like Hazelnuts, Gianduja, and Cocoa Cantucci, Hazelnut Brutti Ma Buoni, and Almonds and Pistachios Cantucci. GROCERY

7. Bella Cucina Spreads & Crostata

Making dessert is a breeze with these buttery and decadent Crostata pastry tarts. Filled with velvety, curd-like fillings, like Key Lime Spread or Meyer Lemon Spread, these tarts are quite delicious and the perfect finale to your dinner spread. GROCERY

Recipes Reminiscent of Route 66

The ultimate road trip in America has got to be driving Route 66, spanning eight states with iconic comfort foods along the way. Although it was officially decommissioned in the 80s, it continues to attract tourists, road warriors, and food lovers looking to taste pure Americana. Today the historic route boasts vintage motels, nostalgic roadside attractions, and some really good road food. After the Great Depression, folks finally had a little extra cash so they piled into the family car and embarked on a road trip of a lifetime with destination spots like the Grand Canyon or Disneyland Park in mind. Even great movies, songs, and books were inspired by the open road and aura of Route 66. For many, this road trip is also about the iconic flavors, like home-style baked goods, spicy chiles, BBQ, and all-around good country eating! Buckle up and take a bite out of these eight recipes representing the eight states along Route 66!

Get Your Kicks with These 8 Recipes

1. Chicago Dog

2. Kansas BBQ Rub

3. Country Fried Steak

4. Buttered Pecan Blueberry Cobbler

5. Cowboy Steak

6. Easy Sticky Buns

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7. Chicken Posole

recipes

8. Fish Tacos with Lime Crema & Cabbage Slaw

recipes