Teff and Small Red Beans
Chef Brad fuses teff and small red beans to make fried ice cream, potato pie dough, and a bean relish.
Amaranth and Butter Beans
Learn to make macaroni and cheese, pork tenderloin, and a Waldorf salad by blending amaranth and butter beans.
Oat Groats and Kidney Beans
Chef Brad fuses oat groats and kidney beans to make fall stew, flatbread, rotisserie chicken salad, and dip.
Learn how to incorporate black quinoa into dishes like East Coast crab cakes, salad, and banana nut bread.
Use spelt to make chocolate cupcakes, potato rosemary biscuits, and stuffed cantaloupe fruit salad.
Learn how to make muffins, cereal, pancakes with a peaches-and-cream topping, and the ultimate hot chocolate using...
Chef Brad uses black barley to make Thai pudding, stir-fry, and cabbage salad.
Use red quinoa to make stuffed red peppers, breakfast frittatas, and stuffed croissants.
Flax and Chia Seed
Learn to make flax seed bread, roasted garlic chia seed mashed potatoes, and more.
Fuse amaranth with oat granola, cookies, and protein bars.
Use kamut to make pizza dough with pistachio pesto, pistachio pasta salad, and risotto.
Make brown rice olive bread to accompany delicious meatballs with brown rice and roasted tomato sauce.