How many times have you asked the well-meaning question “Can I bring anything?” in response to an  invitation to a simcha or party? Probably the same number of times prospective guests have asked you the same thing.

This generous inquiry is genuine, and a refusal sometimes will offend.

Food, above all, seems to have the power to convey love, caring and affection. And whoever heard of a celebration with just chips and dips?

Busy schedules hardly leave time for last-minute preparations, yet you want these contributions to be fresh tasting, delicious and portable.

Casseroles and pot pies are ideal for these occasions; they can be made ahead and easily transported. They can be baked and served in the same container, and they can be prepared, frozen and then reheated with little compromise on the end result.

Marinated salads and vegetable side dishes are other good bets, especially those that are parve (so they will fit into any menu).

Gratin of Butternut Squash and Leeks

Serves 6

3 Tbs. olive oil

1 medium butternut squash, peeled, seeded and cut into small cubes

2 leeks, white part only, chopped

2 cloves garlic, minced

1⁄2 cup vegetable stock or water

1 tsp. crumbled sage leaf

15-oz. can garbanzo beans, rinsed and drained

salt and pepper

1 cup grated Parmesan cheese

Heat oil in large skillet. Cook squash, about 5 minutes. Add leeks and garlic and cook another 5 minutes. Stir in stock and cook until stock almost disappears, about 8 minutes. Stir in sage and garbanzos and taste for salt and pepper. Pour mixture into a greased, shallow baking dish. Sprinkle with cheese. Bake in preheated 400-degree oven until golden brown, about 18 minutes.

Couscous, Salmon and Asparagus Salad

Serves 6-8

Salad:

1 package quick-cooking couscous

1⁄2 cup chopped sun-dried tomatoes

2 lbs. asparagus, trimmed, cut into 2-inch pieces and cooked just until tender

1 bunch green onions, thinly sliced

1⁄4 cup chopped parsley

8 oz. cooked salmon, flaked

Tarragon vinaigrette:

2 Tbs. chopped fresh tarragon (or 2 tsp. dried)

2 tsp. Dijon mustard

2 Tbs. white wine vinegar

2 Tbs. fresh lemon juice

1⁄2 cup olive oil

salt and pepper

Cook couscous according to package directions. Stir in sun-dried tomatoes and let cool. Break up any lumps with fingers. In large bowl, combine couscous with asparagus, green onions, parsley and salmon.

In small bowl, combine vinaigrette ingredients until well blended. Toss with couscous and taste for salt and pepper. Serve at room temperature.

Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to .(JavaScript must be enabled to view this email address).