Sides

Olive tapenade provides a wonderful, tangy contrast to the zucchini, mushrooms and tomatoes in this gratin. The vegetables are cut into rounds to resemble Hanukkah gelt, gift money given to children to celebrate the holiday. A final sprinkling of chopped herbs adds a burst of freshness.

By CCA Member Lori Kennison; Jacksonville, Florida

Juicy heirloom tomatoes and caramelized onions star in this fresh-from-the-garden salad.

This sweet-savory side dish is a cinch to pull together, especially when you rely on already peeled and cut-up butternut squash from the store.

Individual Potato Gratins Sides Cooking Pleasures Individual Potato Gratins 2 lb. Yukon gold potatoes, unpeeled, sliced 1/8 inch thick 2 cups (8 oz.) grated Swiss cheese, divided 3/4 cup reduced-sodium chicken broth 3 garlic cloves, minced 3/4 teaspoo

Individual Squash, Potato and Apple Stacks Sides Cooking Pleasures Individual Squash, Potato and Apple Stacks 1 medium (about 1 1/2 lb.) butternut squash (choose one with long neck) 3 large round red potatoes, unpeeled 2 medium Granny Smith apples, unpeel

Member Marie Harweger accidentally created this side dish when trying to recreate a recipe she had had at a friend's dinner party. "I added tomatoes and a lot more spices to it," she says. "I never liked green beans before trying this recipe. Now having fresh green beans is an incredible treat."

Here's a zesty way to serve whole artichokes: Stuff them with a cheesy filling redolent with Italian herbs.

Fresh lavender lends floral aromas and flavors to a mix of potatoes. The potatoes roast on a bed of rosemary sprigs, picking up some of the flavor. It's a nice accent without being overpowering.

The lemon flavor in this dish brightens a rather simple pairing of vegetables, while letting their fresh flavors shine through.