Organic Teriyaki and Cream are the East-West stars in this week’s SIMPLY MING, and they’re not just for grilling and coffee. After first preparing more traditional Grilled Teriyaki Tempeh Satays with Garlic Creamed Spinach, Chef Ming Tsai creates a unique flavor pairing with his unconventional Teriyaki Shrimp Alfredo. Later, Ming prepares a robust All-in-One Teriyaki Chicken Stew with potatoes, which he serves over brown rice. And joining Ming in the kitchen is Melina Shannon-DiPietro, Executive Director of the Yale Sustainable Food Project, who creates a fresh, healthy Summer Lettuce Salad with Teriyaki-Red Wine Vinaigrette.
