This week on Simply Ming, James-beard nominated chef Susan Regis joins us from her new Cambridge, Massachusetts restaurant, Shepard. Today is all about fresh-picked veggies. Susan starts out by making a Rye Berry Salad with Wine Cap Mushrooms, Wild Greens and an Herbed Crème Fraiche. Ming follows it with a Coriander-Crusted Salmon and Quinoa with an Asparagus Sauce & Asparagus Salsa. That’s all coming up this week on Simply Ming!
