
Simply Ming
Crab Cakes with Lemon Aioli and vegetarian/gluten free “Crab” Cakes.

Crab Cakes with Lemon Aioli and vegetarian/gluten free “Crab” Cakes.

Buttery Shrimp Ravioli and a vegetarian Edamame-Shitake Ravioli.

Beef and Broccoli Noodles and a Vegan Beef and Broccoli Bing.

Five Spice Orange Pound Cake, gluten-free Chocolate Rice Cake and two delicious drinks.

Salmon coated with shiro miso and a vegetarian version using Japanese eggeplant.

Smoked Salmon and Crispy Fennel Okonomiyaki and a vegan Okonomiyaki.

Red Roast Chicken with baby bok choy and sweet potatoes and a vegetarian version.

Nancy Silverton makes rustic bread, foccacia pizza dough and olive bread.

Chef Marcus goes to Boston to learn about Portuguese, Brazilian, and Cape Verdean food.

Lamb Curry over Rice with Raisins Scallop Pancakes on Boston Salad Crisp Apricot.

Picante Mussel Pilaf Onion-Crusted Sole with Anchovy Butter Apricot Clafouti.

Chicken Thighs with Mushroom Sauce Fricassee of Brussel Sprouts Seafood Chowder.

Slow and Easy Bread in a Pot Cocotte Eggs with Creamed Mushrooms Ragout of Broccolini.

Asparagus Fans with Mustard Sauce Scallops Grenobloise with Potato Gratin Jam Tartines.

Greek Tomato Salad Poached Salmon in Sour Cream Herb Sauce Stew of Peas and Carrots.

Pumpkin Gratin Tomato Surprise Grilled Striped Bass with Romesco Sauce.

Bluefin Tuna Tartare with Apple Lamb Burgers with Feta Cheese Yogurt-Cucumber Sauce.

Roasted Split Chicken Fluffy Mashed Potatoes Smoked Salmon Pizza Greek Yogurt.

Lobster Roll Medallions on Spinach Salad Lamb Stew small Berry Custards.

Skirt Steak Grandma Gnocchi with Eggs Sauteed Mustard Greens Chestnut Cream Mont Blanc.