Quick & Easy

Slices of grilled grilled steak with fresh lemon zest and garlic

A grilled steak topped with fresh squeezed lemon juice and garlic and topped with a fresh tomato salad is delicious but it’s probably best served with a salad made from scratch, a popular New York City restaurant owner has told The Jerusalem Press.

In a recent episode of the popular TV show, The Bachelorette, New York-based chef James Beard and his wife were featured in a video.

They were asked to choose their favourite restaurant and the results were surprising.

“When you do this and you get to pick the restaurant, it’s so much better to do it yourself, because it’s your restaurant,” said Beard.

“So we decided to get the salad from the garden.

We picked a garden salad with basil, basil, olive oil and olive oil, but we also had some tomato sauce and some zest from the lemons.”

The family then used fresh lemon juice from the basil and olive olive oil to season the dish.

“You can put the dressing on top and serve it on top of that,” said James Beard.

The lemon juice had to be very fresh because it needed to be on top, said James, who runs the restaurant from his Brooklyn home.

“But you could use any juice, you could just pick whatever you wanted.”

James Beard and wife Sara Beard also make the classic New York Style Caesar salad and have served it to guests.

The salad comes from the Garden of Eden garden in New York state, which has been open since 1837 and was a popular tourist destination for more than a century.

“I like to go to this place because it doesn’t smell like any restaurant in New England, because I know they’ve got some real, real good salads,” said Sara Beard.

“It’s the best.”

James and Sara are also the chefs of the New York Grill Restaurant, which offers grilled meats, seafood, salads and cheeses.

“We serve the most beautiful, delicious, fresh salads in the city,” said Jamie Oliver, a restaurateur and chef of the Garden Restaurant in New Orleans.

“We’ve had some really good salads at our restaurant.

So we want to serve salads that are a little bit different from what you’re used to.”