Millett and 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 and Great Northern Beans
Combine spelt and great northern beans to make apple cake, stuffed pancakes, and a sweet bean breakfast salad.
Rice and Colorado River Beans
Discover the pairing of an old favorite with a new, unique bean. Learn to make Chinese scallion bread, brown rice...
Kamut and Lentil
These tasty new recipes combine kamut and lentil into soup, breakfast cereal, croutons, and Caesar salad.
Barley and Fava Beans
Learn how Chef Brad combines barley and fava beans to make sourdough spinach bread and a salad and dressing.
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.