The Daily Beet

26 Aug Hatch Pepper Breakfast

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We love Hatch pepper season! These delightful peppers are only available for a short time each year.  Look for them at your market today! Great flavor and a little heat make them perfect for so many summer dishes!


Hatch Pepper Breakfast

2.5 cups water

1/2 cup rolled oats

1/2 cup corn meal (polenta)

1/2 cup roasted green chile salsa

1/4 cup nutritional yeast

1 Hatch pepper diced

1/2 cup lacinato kale shredded

1/2 cup diced tomatoes

2 tablespoons chopped cilantro

2 tablespoons Engine 2 Roasted Red Pepper Hummus

Dash of smoked paprika

Drizzle of your favorite hot sauce – we love Ninja Squirrel Sriracha!

Stir oats, cornmeal and salsa together with water and bring to a boil.  Reduce heat to low, then add nutritional yeast, kale and hatch pepper, simmer for 5 minutes or until thick. Serve with tomato, cilantro and hummus, sprinkle on some smoked paprika and add a drizzle of hot sauce. Makes two servings.

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Ami Mackey for Engine 2
Ami Mackey

Ami Mackey is the Curator of Creative Content at Engine 2. She is also a food coach at Engine 2 and has been plant-strong since 2011. When she isn't attending to all things Engine 2, she is the Program Director at St Louis All City Boxing a nonprofit youth program. She has earned certificates from eCornell in Plant-Based Nutrition & Fitness Nutrition from NASM.

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