I served a dinner two nights ago that actually induced nirvana.
I am sharing the recipes here, in hopes some other lucky family wants to taste summer at its finest. Do try to use fresh everything: free range turkey, garden beet greens, ripe raspberries. I even clipped fresh herbs from our garden.
The thing is, I improved a meatball recipe from Joy of Cooking, so I know these Hop Klops also fare well in a fantastic winter soup.
The name, Gutentag Hop Klops, is in honor of Will Ferrell's spunky lederhosen dance in The Producers.
Gutentag Hop Klops
1 ½ English muffins, rubbed together/shredded into light bread crumbs
1 stalk celery, diced
1/3 c. parsley, chopped
1 T lemon zest, approx. 2/3 large lemon
juice from ½ lemon
1/8 c. katsup
1/8 c. yellow mustard
¼ c. onion, diced
dash salt and pepper
Mix together lightly with hands. Roll into 2” balls. Place on greased baking pans. Bake at 375 degrees for 20 minutes.
Can't Beet 'Em Greens
Saute in a pan:
2 T olive oil
2 cloves garlic, pressed
Sprinkle of chili pepper flakes
Add drained, chopped beet greens to garlic and flakes. Saute one minute.
(Meanwhile, boil the beets for half an hour in just enough water to cover. Cool and then peel them by squeezing off the skins. Serve the following day, sliced thin and chilled.)
Quinoa In the Pink
1/8 c. Paul Newman's Raspberry Vinaigrette Dressing
15 raspberries, torn to bits
1 Gala apple, chopped
salt to taste
Combine all and serve chilled.
Happy glorious slow end of summer to us all!