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June 3

June 3

Read about how Frost Beer is made in Food For Thought!


Frost Beer Works will be at the Co-op June 8th (3-5pm)


Garin and Christina Frost of Frost Beer Works

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
BFC Recipes: Salmon with Black Beans, Southwestern Style PDF Print E-mail

(Adapted from a recipe from World's Healthiest Foods)
• 1½ Lb salmon cut into 4 pieces,
    skin and any bones removed
• 1 Small sized onion, minced
• 3-4  Cloves garlic, minced
• ½  Cup chicken or vegetable broth  
• 2 Cups or 15 oz can black beans
   (BPA free), drained
• 1 Tbs red chili powder or more  
   depending on your taste
• About 2 cups chopped romaine lettuce
• 1 Medium avocado, cubed
Ingredients Sauce:
• 2 Tbs fresh chopped cilantro, optional
• 1 Tbs fresh chopped mint
• 1 Tbs fresh chopped basil or
   1 Tsp dried basil
• 3 Tbs fresh lemon juice
• 2 Tbs olive oil
• 1 Tbs chopped pumpkin seeds
• Salt and Pepper to taste
1. Season salmon with a little salt and pepper. Set aside while you chop and
   sauté vegetables.
2. Mince onions and press garlic and set aside.
3. Heat 2 Tbs broth in a medium size stainless steel skillet. When broth
   begins to steam add onion and garlic and saute on medium heat for about
   5 minutes stirring frequently.
4. Add 1/2 cup broth, drained beans, and red chili powder.
   Cook for another 10 minutes.
5. While beans are cooking, preheat broiler. Place a stainless steel or cast iron    
   skillet large enough for salmon under the heat to get hot.
   This takes about 10 minutes.
6. In a bowl mix together cilantro if desired, mint, basil, lemon juice, olive oil,
   pumpkin seeds, salt and pepper.
7. Place salmon in the hot pan and return to broiler about 5 inches from the
   heat source for best results. Broil salmon for about 7 minutes for medium     
   doneness. Serve salmon, beans, chopped lettuce and avocado together on
   a plate. Top salmon and lettuce with cilantro basil mint pumpkin seed
8. If desired, salsa can also be served on the side to add more color.
Prep and Cook Time: 30 minutes, SERVES 4