I made my own birthday dinner because I didn’t want to go out. These are farmer’s market crimini mushrooms in balsamic vinegar/red wine reduction smoothed by butter at the end for top of prime NY Strip steak from local organic rancher.
Salad made with greens from my kitchen garden, berries hubs and our dog Angel harvested from our backyard woods bushes, Gorgonzola cheese from Farmers Market and vinaigrette with red wine vinegar, oiive oil from California Olive ranch and a touch of blood orange oil. It worked really well with the steak I forgot to take a picture of, but even chef Michael Symon would’ve been proud of my char and grill marks.
