Fresh From The Garden: Meaty fare that won't weigh you down

The men in my life happily eat the vegetable-based food I love to serve, but most of them would secretly prefer meat and potatoes. Here are some tasty, healthful compromises that please everybody.

On a rainy night, a golden, fragrant panful of Slow Pork Hash hits the spot. Lean pork roast, slowly braised in fresh apple cider with lots of garlic, meets diced potatoes and green onions in a slimmed-down version of the classic diner dish. Pass the ketchup!

Save the extra pork and its rich cider sauce for a batch of Chipotle Pork and Beans. White or navy beans absorb the lush flavors of slow-cooked pork, garlic and fresh apple cider, resulting in a savory-sweet and utterly delicious dish.

When quick prep counts more than oven time, make some slimmer but still sumptuous comfort food. Mix up a Manly Meatloaf in two minutes and chill it for up to 24 hours. Tuck it in the oven when you get home, and put your feet up (or take a leisurely bath) while it cooks. For total enjoyment, serve creamy, delectable Blissful Baked Potatoes at the same time.

SLOW PORK HASH
SERVES 4-6

• 3-4 pounds lean boneless pork roast
• 1 cup fresh apple cider
• 4 cloves garlic, chopped
• 2 pounds Russet potatoes, peeled and diced
• 1/4 teaspoon salt
• 2 teaspoons virgin olive oil
• 1/2 cup onion, chopped
• 1/4 teaspoon freshly ground black pepper
• 4 green onions, thinly sliced

In a deep pan, place pork roast fatty side up. Pour in cider, sprinkle on half the garlic, cover pan and bring to a boil over medium-high heat. Reduce heat to low and simmer until very tender (internal temperature of 200 degrees, about 2 hours). Dice pork, return to pan with cider and set aside (off heat).

In a pan, combine potatoes, 1 clove garlic and salt. Bring to a boil over high heat, reduce heat to medium and simmer until tender (8-10 minutes). Drain and set aside.

In a large frying pan, heat oil and remaining garlic over medium-high heat. Add onion and cook for 2 minutes. Add potatoes and an equal amount of diced pork (remove from cider with a slotted spoon, reserving extra pork and cider for another recipe). Sprinkle with salt and pepper and cook over medium-high heat until golden crust forms on bottom. Turn with a spatula and brown again (5-6 minutes). Serve hot, garnished with green onions.

CHIPOTLE PORK AND BEANS
SERVES 4-6

• 1 teaspoon virgin olive oil
• 2 cloves garlic, chopped
• 1/4 teaspoon chipotle flakes
• 1/2 onion, chopped
• 1 red pepper, chopped
• 2 cans white northern or navy beans, rinsed and drained
• 2 cups diced cooked pork (see preceding recipe)
• 1/2 cup cider (fresh or from preceding recipe)
• 1/4 cup Honeycrisp, Braeburn or other firm, sweet-tart apple, finely diced

In a soup pan, heat oil, garlic, chipotle flakes, onion and red pepper over medium-high heat and cook, stirring, until soft (2-3 minutes). Add drained beans, pork and cider, cover pan and simmer over medium-low heat for 10 minutes. Serve hot, garnished with diced apple.

MANLY MEATLOAF
MAKES 1 LOAF

• 1- 1/4 pounds lean turkey sausage, squeezed from casing
• 1 1/4 pounds lean ground turkey
• 1 cup fresh bread crumbs (whole-grain bread if possible)

Blend all ingredients well and pack into a bread pan. Press in meat at both ends to allow room for juices to collect. Bake at 350 degrees until done (internal temperature of 170 degrees -- about 75 minutes). Let stand 5 minutes, then slice and serve.

BLISSFUL BAKED POTATOES
SERVES 4

• 2 large baking potatoes
• 1/2 cup ricotta cheese (low-fat works fine)
• 1/2 cup fresh mozzarella cheese (low-fat works fine)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher or sea salt
• 1/4 cup feta cheese, crumbled

Bake potatoes at 350 degrees until done (about 1 hour). Slice in half lengthwise, scoop most of the potato into a bowl, combine with ricotta, mozzarella, pepper, salt and feta, refill potato jackets, place in a baking pan and bake until golden (10-15 minutes).