06/06/2026
Tonight’s dinner was a love letter to the Okanagan Valley and its incredible farmers.
Chicken breasts from are stuffed with thinly sliced ham, fresh asparagus from and Brie cheese from . I brushed these with a medium intensity Coratina olive oil and seasoned them inside and out with Emerald City Seasoning and Sel de Mer.
About halfway through the cook, I drizzled a bit more olive oil over them to help maintain moisture.
I tied them up tight and grilled them on the pellet grill.
Served with a green salad grown in my own backyard.
This was a deceptively simple meal for a busy work day, and so incredible. The plates were scraped clean.