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Salad with Baby Lettuces and Arugula from my garden, English Cucumber, Cherub Tomatoes, Button Mushrooms, Onion, Celery and Sheep’s Milk Feta. Dressed with Balsamic Vinaigrette just before tossing. Black Olives and Unsalted Roasted Sunflower Seeds were added to my portion. My husband added Garlic Croutons to his portion.

Boneless Beef Ribeye, seasoned with Ground Black Pepper and Kosher Salt, cooked sous vide at 129F for an hour, then finished on the gas grill.

Steak served with Steamed Red Potatoes and Garlic tossed in Olive Oil, Thyme Leaves, Flat-leaf Parsley, Ground Black Pepper, Kosher Salt and Granulated Garlic.

Salad with Baby Lettuces and Arugula from my garden, English Cucumber, Cherub Tomatoes, Button Mushrooms, Onion, Celery and Sheep’s Milk Feta. Dressed with Basalmic Viniagrette just before tossing. Black Olives and Unsalted Roasted Sunflower Seeds were added to my portion. My husband added Garlic Croutons to his portion.

Boneless Beef Ribeye, seasoned with Ground Black Pepper and Kosher Salt, cooked sous vide at 129F for an hour, then finished on the gas grill.

Steak served with Steamed Red Potatoes and Garlic tossed in Olive Oil, Thyme Leaves, Flat-leaf Parsley, Ground Black Pepper, Kosher Salt and Granulated Garlic.