Chef Brad: Fusion Grain Cooking - Season 2

Chef Brad makes meatloaf, whole grain bread, and a breakfast salad using the supergrain quinoa.

Chef Brad makes blueberry pancakes, muffins, and fruit salad using Egyptian kamut flour and kernels

Chef Brad makes pizza, pesto and tomato sauce, and a salad using an ancient Ethiopian grain, teff.

Chef Brad makes homemade bread and gourmet sandwiches using wheat and whole grain flour.

Chef Brad makes Rice Krispies and potato pancakes using South American ancient grain, amaranth.

Chef Brad makes French bread, salads, and fry bread using American classic grain, barley.

Chef Brad makes turkey sliders and rigatoni using millet to make easy meals in a pressure cooker.

Chef Brad makes salad, cornbread, and chile rellenos using popcorn.

Chef Brad makes a torte and risotto using farro, a grain from Italy full of vitamins.

Chef Brad makes pan-fried pancakes and goat cheese rolls using a herb known as buckwheat.

Chef Brad makes rosemary flatbread and sweet and savory scones using European ancient grain spelt.

Chef Brad makes breakfast cereal and a waffle sandwich using ancient grain rice.

Chef Brad makes cookies and rolls using rolled and steel-cut oats.

Chef Brad makes portobello mushroom quinoa stuffing, amaranth rolls, and more for Thanksgiving.

Chef Brad makes eggnog, Chilean beet salad, cardamom bread, and more for Christmas.

Chef Brad makes Mexican style ribs, apple salad, and Spanish rice with red quinoa and Anasazi beans

Chef Brad makes salmon cakes, artisan bread, and avocado soup using black beans and black quinoa.

Chef Brad makes cornbread, cookies, and chicken soup using edamame beans and white quinoa.

Chef Brad makes baked beans, hamburger buns, and pulled pork using cranberry beans and white wheat.

Chef Brad makes tortillas, Chile Verde stew, and papaya salad using cannellini beans and farro.

Chef Brad makes stuffed tomatoes, soup, and a Caribbean dish using millet and black-eyed peas.

Chef Brad makes chipotle apple cakes and stuffed pancakes using spelt and great northern beans.

Chef Brad makes Chinese scallion bread and stir fry using Colorado river beans and brown rice.

Chef Brad makes breakfast cereal, Caesar salad, and soup using kamut and lentils.

Chef Brad makes spinach sandwiches and a salad using fava beans and barley.

Chef Brad makes non-fried fried ice cream, potato pie, and relish using small red beans and teff.

Chef Brad makes breaded pork tenderloin and mac and cheese using butter beans and amaranth.

Chef Brad makes kalamata flat bread, pasta salad, and fall stew using kidney beans and oat groats.