Healthy Workplaces

RECIPESDAY 4

In collaboration with

Healthy Workplaces

In a hot skillet, sauté the onion until caramelized. Lower the heat and addthe garlic and peppers; cook until tender.Add the tomatoes and spices, cook until the tomatoes are starting todissolve.Top with poached eggs and fresh cilantro and serve with a side crostini orbread of your preference.

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1 tbsp Extra Virgin Olive Oil1/2 Sweet Onion, diced1 cloves garlic, chopped1/2 Red Pepper, diced1/2 Red Chili Pepper, seeded andchopped finely2-3 Heirloom Tomatoes, drainedand diced1/2 tsp Smoked Paprika1/2 tsp cumin Salt and pepper to tasteFresh Chilantro2 Eggs, poached

2 servings

RECIPESIn collaboration with

Breakfast Day 4: Egg Shakshuka

INGREDIENTS

INSTRUCTIONS

Healthy Workplaces

Season halloumi and set aside. Mix marinade ingredients togetherand toss vegetables in themarinade. Heat BBQ to medium.Grill veggies in a BBQ wok or wiremesh grill for 10-12 min. or untilit's almost done. Add the halloumi in, toss andcontinue to cook for 3-4 min. Serveimmediately, topped with feta,tomatoes and fresh herbs ifdesired.

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2 tbsp olive oil1 tsp Oregano fresh,chopped1 tsp Thyme fresh,chopped1 clove Garlic, mincedPinch of Red ChiliPeppersSalt and pepper totaste

2 servingsMarinade

RECIPESIn collaboration with

Lunch Day 4: Summer BBQ Halloumi Veggie Toss

2 slices halloumi1/2 tsp LemonPepper Salt to taste Grape Tomatoes

Féta crumbled fortopping (optional)Fresh Herbs topping,optional

Halloumi

fresh, halved(optional)

1/2 Zucchini quarteredand large dice1/2 medium Onion slicedinto rings1/2 bunch Asparagus

Veggies

ends, broken off anddiscarded, cut into 1 1/2''pieces

INGREDIENTS

INSTRUCTIONS

Healthy Workplaces

In a large nonstick skillet, heat 5tbsp (75 mL) of the oil overmedium high heat. Brown theeggplants and onion for about 8minutes and remove to a bowl. Return skillet to medium heat andadd remaining oil. Cook the greenonions, celery, chilies and currypowder for 2 minutes. Stir in thetomato paste until coated.Add the sweet potato, coconutmilk and vegetable broth; bring toa boil. Reduce heat; cover andsimmer gently for 10 minutes. Stir in eggplant; cover and cook for10 minutes or until sweet potato isvery tender. Sprinkle with cilantro and spoonover rice to serve.

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1 1/2 Asian Eggplants or smalleggplants, chopped in 1 inch pieces1/2 Onion, chopped2 tbsp Canola Oil, divided1/2 bunch Green Onions, chopped1/2 stalk Celery, chopped1 Red Thai Chilies1/2 tbsp Curry Powder1 1/2 tbsp Tomato Paste1/2 can Coconut Milk1/4 cup Vegetable Broth1/2 large Sweet Potato, peeled andchopped2 tbsp Fresh Cilantro, coarselychopped Cooked Rice

2 servings

INGREDIENTS

INSTRUCTIONS

RECIPESIn collaboration with

Dinner Day 4: Eggplant Sweet Potato Coconut Curry