This stew is an interesting way to use pork. I’ve found that the recipes out of Eating Well have been consistently good (either that or I’m just picking the right ones). And the Brussels sprouts hash is a winner. I really like them this way – there’s so much more to Brussels sprouts than what I was served as a kid (frozen sprouts, plain and steamed – bleh!).

• Moroccan-Flavored Pork Ragu (EatingWell, March/April 2007)
• Steamed Bulgur
• Brussels Sprout Hash with Caramelized Shallots (Bon Appétit, November 2007)