Meatless meals

Preparation time: 15 minutes, plus 50 to 60 minutes to bake

You can make this beautiful, buttery cake with frozen blueberries if fresh ones are not available. Do not defrost the frozen berries before adding.

Preheat the oven to 350F. Generously spray the bottom and sides of a 10-inch bundt or tube pan with nonstick spray. In a large bowl, cream together the butter and sugar with an electric mixer at high speed until light and fluffy. Beat in the lemon juice, and the vanilla and lemon extracts.

Add the eggs one at a time, beating well after each. In a second bowl, sift together the flour, baking powder, and salt. Stir in the lemon zest, and mix until it is well distributed. Stir one-third of the flour mixture into the butter mixture, then stir in half the milk. Add another third of the dry mixture, then the rest of the milk, stirring after each addition until well blended. (Don’t over-mix.) Finally, add the remaining dry mixture along with the blueberries, and fold together gently until everything is thoroughly combined.

Spread the batter into the prepared pan. Bake in the center of the oven for 50 to 60 minutes, or until a sharp knife inserted all the way into the center comes out clean. Allow to cool in the pan for about 15 minutes, then turn out the cake onto a plate. Cool completely before slicing.

Preparation time: 1 hour, including baking

This crispy flavorful pie is a good way to enjoy eating vegetables. All you need to make it into a complete meal is a green salad.

Time savers:

Use a food processor with the grating attachment to separately grate the cheese, potato, and onion in that order.

Prepare the filling while the crust bakes.

Preheat the oven to 400F. Lightly spray a 9-inch pie pan with nonstick spray. For the crust, combine the grated potato, onion, salt, and egg white in a medium-small bowl and mix well. Transfer to the pie pan and pat into place with lightly floured fingers, building up the sides into a handsome edge.

Bake the crust for 30 minutes, then spray it with a little nonstick spray, and bake for 10 more minutes. Remove the crust from the oven, and turn the temperature down to 375F.

For the filling, heat the olive oil or melt the butter in a large skillet. Add the onion, garlic, salt, pepper, and herbs, and sauté over medium heat for about 5 minutes. Add the cauliflower, stir, and cover. Cook until tender, stirring occasionally — about 8 to 10 minutes.

Spread half the cheese onto the baked crust (okay if it’s still hot). Spoon the sautéed vegetables on top, then sprinkle on the remaining cheese. Beat the eggs and milk together, and pour this over the top. Dust lightly with paprika.

Bake for 35 to 40 minutes, or until set. Serve hot or warm.

Preparation time:

1 1/4 hours (most of it baking time for the crust)

This easy, colorful deep-dish pizza, with its thick and crunchy cornmeal crust, is a very good dish for beginning cooks. Give it a try, even if you are experienced!

Note, you can make the crust up to a few days ahead of time. Cover it and store it in the refrigerator, then bring it to room temperature before filling and broiling the pie.

For the crust, combine the cornmeal, salt, and cold water in a small bowl. Have the simmering water on the stove in a saucepan, and add the cornmeal mixture to the hot water, whisking steadily. Cook for about 10 minutes over low heat, stirring frequently. (It will become very thick and you’ll have to switch from a whisk to a spoon.) Remove from the heat, and let it cool until comfortable to handle.

Preheat the oven to 375F. Brush a 9- or 10-inch pie pan with olive oil. Add the cooled, stiff polenta mixture, and use a spatula and wet hands to form it into a smooth, thick crust, building it up the sides of the pan. Brush the entire top surface with olive oil, and bake uncovered for 45 minutes.

While the crust bakes, make the filling. Heat 1 tablespoon olive oil in a medium-sized skillet. Add the onion, and sauté for 5 to 8 minutes, or until it begins to soften. Add the bell pepper, mushrooms, and zucchini, and sauté until everything is tender. Stir in the garlic and herbs, and sauté just a minute longer.

Turn up the oven to broiling temperature. Sprinkle half the cheese onto the bottom of the baked crust, then add the tomato slices. Spread the sautéed mixture over the tomatoes, and sprinkle the remaining cheese on top. Broil until the cheese is bubbly and the edges of the crust are golden (about 5 minutes).