*Not a photo of our salad. Just placeholder.* Put four-six beets through the food processor, and mix with spinach. Add toasted pepitas and feta. Toss with dressing that is equal parts balsamic vinegar and olive oil with a good amount of honey.
We used Bisquick to create a crispy tempura batter for coconut shrimp that can be ready in only 30 minutes. Serve with a sweet and tangy dipping sauce made with orange marmalade, apricot preserves and soy sauce.