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Add eggplant, green beans and chickpeas. Cover and continue simmering slowly until vegetables are quite tender, about 30 minutes.

Meanwhile, toast remaining coconut in a dry skillet over medium heat until lightly browned. Pour into a bowl and set aside. Heat oil in the same skillet over medium-low heat. Add shallots and cook, stirring occasionally, until lightly browned, soft and very sweet, about 12 minutes.

Stir lemon juice into stew. Serve in bowls, topped with toasted coconut and shallots. Yields 6 servings.

Editor's note: Unsweetened coconut, sometimes called 'desiccated coconut,' is simply dried, shaved coconut flakes. It can be found in gourmet markets, East Indian markets and health food stores. Do not substitute sweetened coconut, found in baking aisles of most supermarkets.

Red Cooking Pork and Potatoes

2 cups reduced-sodium chicken broth
6 tablespoons ginger ale
¼ cup reduced-sodium soy sauce
¼ cup minced, peeled fresh ginger
1 tablespoon finely grated orange zest
1 tablespoon honey
2¼ pounds boneless pork loin, trimmed and cut into 1-inch cubes
2 pounds very small yellow-fleshed potatoes, halved
9 medium scallions, cut into 2-inch strips
2 serrano chiles, seeded and minced
3 garlic cloves, slivered
3 star anise pods
3 4-inch cinnamon sticks
1 tablespoon sesame oil
1½ pounds Swiss chard, mustard greens or turnip greens, rinsed (but not dried) and chopped
2 tablespoons rice vinegar

Stir broth, ginger ale, soy sauce, ginger, orange zest and honey together in a large pot until honey is dissolved. Add pork loin, potatoes, scallions, chiles, garlic, star anise pods and cinnamon sticks. Stir well and bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer slowly until pork is meltingly tender, stirring occasionally, about 2 hours. Transfer mixture to a slow cooker, cover and cook on low for 8 to 9 hours.

Meanwhile, heat sesame oil in a large skillet over medium heat. Add Swiss chard and vinegar. Cover, reduce heat and cook, stirring occasionally, until chard is wilted and tender, about 12 to 15 minutes. Cover and keep warm on stove.

To serve, discard star anise pods and cinnamon sticks. Divide chard among serving bowls, then ladle stew over the top. Yields 6 servings.

A Letter from Kate:

Things are definitely not the same as they were when I was growing up.

When I was young, my parents taught me to respect my elders and to be considerate of others.
I was taught the Golden Rule, that two wrongs don't make a right, to apologize when I've wronged someone, and to forgive those who have wronged me.

The years I was growing up seemed like such a simple time. But isn't that the way it is for all of us? What adult wouldn't want to go back to those carefree days when life's greatest decisions were what toy to play with, which flavor of ice cream to choose or how to spend your allowance?

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