Learn to fuse buckwheat with salad, rustic bread, and fried buckwheat pancakes.
Use spelt to make delicious salad, potato bread, rosemary flatbread, and sweet and savory scones.
Find out how to fuse rice with breakfast cereal, a chicken and rice dish, and brown rice waffle sandwiches.
Join Chef Brad and learn how to fuse oats with oatmeal cookies, pineapple oat salad, and breakfast cereal.
Black Beans and Black Quinoa
Fuse black quinoa and black beans to make a black bean bread, black quinoa salmon cakes, a triple-grain salad, and...
Edamame & White Quinoa
Fuse quinoa and edamame beans with a quinoa chicken soup, buttermilk cookies, an edamame bean salad, and old-fashioned...
White Wheat & Cranberry Beans
Incorporate wheat and cranberry beans with pulled pork, whole-wheat buns, salsa, and baked beans.
Use red quinoa and Anasazi beans to up the nutritional value of ribs, rice, salsa, and an apple quinoa salad.
Farro & Cannellini Beans
Incorporate farro and cannellini beans in potato stew, papaya salad, and flour tortillas.
Millett & Black-Eyed Peas
Create new flavors when you add millet and black-eyed peas to pea soup, rice and sausage, and chicken and millet-stuffed...
Spelt & Great Northern Beans
Combine spelt and great northern beans to make applecake, stuffed pancakes, and a sweet bean breakfast salad.
Rice & Colorado River Beans
Discover the pairing of an old favorite with a new, unique bean. Learn to make Chinese scallion bread, brown rice...
Kamut & Lentil
Kamut & Lentil: These tasty new recipes combine Kamut and lentil into soup, breakfast cereal, croutons, and Caesar...
Barley & Fava Beans
Barley & Fava Beans: Chef Brad fuses barley and fava beans to make barley sourdough spinach bread and a barley fava...
Teff & Small Red Beans
Chef Brad fuses teff and small red beans to make fried ice cream, potato pie dough, and a bean relish.
Amaranth & Butter Beans
Chef Brad fuses amaranth & butter beans to make macaroni and cheese, pork tenderloin, and a Waldorf salad.