Chef Jason Parsons
All Recipes and Posts by Jason Parsons
Herb Ravioli Stuffed with Nasturtium, Lemon & Ricotta
INGREDIENTS Filling Juice and zest from 1 lemon 2 cups of fresh ricotta cheese 1 ...
Read moreFlower and Herb-Crusted Salmon
INGREDIENTS 1 12 oz. piece of center-cut fresh salmon, skin off 1 ½ cups coarse ...
Read morePoached Asparagus with Edible Flower Hollandaise
Crisp asparagus and creamy Hollandaise sauce are a classic combination. This dish adds a colourful ...
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