Hop Klops

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.

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Gutentag Hop Klops

1 lb.     ground light turkey
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
1          egg

Mix together lightly with hands. Roll into 2” balls. Place on greased baking pans. Bake at 375 degrees for 20 minutes.

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Can't Beet 'Em Greens

2 bunches beet greens, stems removed — boil two minutes in a large pot of water.

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.)

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Quinoa In the Pink

1.5 c.     cooked quinoa
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.

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Not to make anyone jealous, but we finished the meal with . . . no, no, desserts are for another blog.

Happy glorious slow end of summer to us all!