This casserole is a stick-to-your-ribs, it’s-in-the-single-digits kind of dish. You could skip the cheese if you wanted and make it vegan. I indulged and justified it because I’m doing a lot more walking these days

I am finally a resident of Chicago, and an apartment with a full-size refrigerator, oven and range. After three and a half years of cooking in a hallway I have ATTACKED every appliance in my new kitchen in a cooking fury.

I’m busy, I’m packing, blah, blah, blah. You get it by now. In spite of everything going on in my life, I must take time to feed myself nourishing meals. Maybe I’m high maintenance or a bit snobby. I’m OK with that, because I get to eat lovely dishes like this hearty concoction of winter veggies.

I keep reminding myself that packing then moving across the country in a U-Haul through the midwest in the dead of winter would cause anyone anxiety. This is mainly the reason that I haven’t had much time to cook lately, and I miss it. So, in the midst of all of this chaos, I chose to make my own pizza dough and create this lovely flatbread. Procrastination is a skill, folks, you have to work hard to get it right.

I just got back from the San Antonio Breast Cancer Symposium this evening. Tomorrow morning I head to Chicago to set up my new home office. So as you can guess, there ain’t a whole lot of cooking and writing going on here.

In my attempt to eat more seasonally, I am encountering produce that I don’t normally prepare. Leeks fall into that category. This recipe combines leeks with another veggie that often confounds me, the radish. I know what you’re thinking: since when is butter healthy? Fear not the sat fat, the recipe only calls for a tablespoon for 4 servings.

I saw this recipe for a butternut squash pizza on Real Simple and knew I could make it real simpler. Instead of using the refrigerated dough the recipe calls for, I turn to my quickie standby for mini pizzas: the pita.

I love Brussels sprouts steamed with a little salt and butter, but I can see how they are an acquired taste for many. This recipe is like a subdued yet tangy sauerkraut flecked with pungent little caraway seeds. The scent that wafts from the oven reminds me of a Jewish deli.

I got a Canon Rebel XSi this week and I’m still figuring it out, but whoa is it an improvement over my little point and shoot (not that this photo is an example, I just like the macro effect on it).

I love healthy pasta recipes. They are usually quick to prepare, filling, and they make great leftovers. I’m always on the hunt for a new veggie combo or a simple and tasty sauce to dress a pasta. Lucky me, this recipe has both.