{"id":18473,"date":"2018-08-14T00:38:06","date_gmt":"2018-08-14T00:38:06","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18473"},"modified":"2018-08-14T00:38:06","modified_gmt":"2018-08-14T00:38:06","slug":"lemon-pork-chop-beet-lettuce-horseradish-salad-cheese","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18473","title":{"rendered":"lemon pork chop; beet\/lettuce\/horseradish salad; cheese"},"content":{"rendered":"

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Look, no tomatoes!<\/p>\n

They’ve been a part of virtually every meal this month, and the last, but it didn’t occur to me to include them last night. I was thinking we’d have a cheese course later, and I wanted to keep the entr\u00e9e down to 2 elements; I knew there would be some color even without tomatoes; and I thought that the lettuce I would be including, plus a micro green, would add a sufficient element of freshness themselves.<\/p>\n

And yet there was tomato, although only as a very subtle addition to the self sauce created by the pork.<\/p>\n

I love both this special vegetable, and the pork, as well as the recipes I used for each, but the entire entr\u00e9e was even more successful than I had expected. In the case of the chops, the simple addition of even the small amount of rendered heirloom tomato juices I had, remaining from an earlier meal,<\/a> may have made all the difference.<\/p>\n

The beets were an extraordinary new sweet variety we’ve enjoyed before, using the same recipe, and even though I ended up roasting them longer than I wanted to, they were still delicious. Horseradish is a blessed thing.<\/p>\n

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