Pink 'n Purple Coconut Oil Shrimp with Greens

1 med purple potato, scrubbed, peeled and julianne sliced

½ large Wala wala onion – use some finely chopped now

2T± coconut oil – just a f.y.o.: this great 'oil' is solid at 70° F

Saute' the potato and the finely chopped onion in the coconut oil in a large non-stick pan.

2 sm-med beets *

2 carrots - scrubbed and cut in chunks

2 lg radishes

remaining onion that's been sliced

stems and greens - from the beets

6oz± thawed pre-cooked shrimp

3-4T Sweet Chili Sauce - available in Asian Markets

Meanwhile, simmer both whole beet roots and carrots in enough water to cover, for about 10 minutes. The beet circumference should be soft enough to make them fairly easy to peel. Peel the beets, slice beets and carrots, then put both in a little bowl of cold water. Toss a bit until they feel cool, then dry with paper towel. Slice the radishes and the other part of the onion. Chop the beet stems and greens. Put all the vegetables and shrimp in the pan with the potato, chopped onion and oil. Add a little water if necessary, then also add the hot-sweet chili sauce. Stir, cover and cook a few minutes. Stir, cook a little more until everything's done the way you like.

I ate this all-by-myself while typing this up.

It sure was good!

However, if you were to serve it over rice, won-ton skins cut in strips then crispy-fried in coconut oil, with fruit or a green salad, it would be a nice lunch for two. . .Lin