In a large saute pan, heat olive oil and saute onion and garlic until limp and translucent. If you're using chicken breasts, cut them in half lengthwise and crosswise, so that the pieces are about the same size as the boneless thighs. Add chicken, cubed potatoes, water and spices. Bring to a boil, reduce heat to medium and cook about 20 minutes, until chicken is cooked through and potatoes are tender. Turn off heat.

With tongs, remove chicken pieces to a 9-by-13-inch casserole. With a knife and fork, shred the chicken. Return the chicken to the saucepan and add the cheeses and olives. Stir to combine. Taste and correct seasonings. Pour filling into 9-by-13-inch casserole; set aside.

Heat oven to 400 degrees. On a floured surface, roll out pastry crust to roughly 9 by 13 inches and place over filling. Finish edges with a scallop or roll them inward. Bake at 400 degrees for 25 minutes until crust is golden and filling is bubbly.

Makes 12 meal-size servings; more if you cut smaller pieces for snacking.

Wherever you go, you'll find people who are trying to eat lightly, maintain healthy weight or take care of health conditions. So the caring thing to do is to assure that there's at least one dish on the potluck table that such people can enjoy without guilt. This recipe for roasted vegetables meets this need, and all the potluck criteria: It holds well at room temperature (except for the dip, which should be kept refrigerated and doled out throughout the party), can be made well ahead and is easy to serve. Keep the dip refrigerated until serving time.

These veggies, in a recipe adapted from the Pillsbury Co. book "C'Mon Over: Hassle-Free, Hustle-Free Entertaining" (Wiley, closed spiral, $19.95) are so delicious, you can even skip the dip. Also, feel free to vary the vegetable mix, adding chunks of (steamed or roasted and peeled) pumpkin or squash, or sweet potatoes or new potatoes, thickly sliced zucchini, sliced fennel, the sliced whites and green part of scallions or whatever you like.

When I'm in vegetarian mode, this (without the dip), on top of hot brown rice with a slice of broiled or grilled tofu or a few ounces of goat cheese, is all I need.

ROASTED VEGETABLES WITH SPICY AIOLI DIP

For the dip:

For the vegetables:

In a small bowl, mix together dip ingredients, except bell pepper. Refrigerate, covered, at least 30 minutes to allow flavors to blend. Cut 1/2 inch from stem end of bell pepper, remove seeds and veins. At serving time, fill bell pepper with dip and arrange vegetables around.

As much as 24 hours in advance, prep vegetables. Preheat oven to 450 degrees. Line a rimmed baking pan with heavy-duty foil. Spray with cooking spray. Scatter vegetables over, mixing them up, and spray lightly with cooking spray.

Roast, uncovered, 20 minutes, until crisp-tender. If you like your vegetables a bit caramelized and browned at the edges, move the vegetables up to the top oven shelf, turn on the broiler and broil 3 to 5 minutes, turning vegetables with tongs at least once and watching to be sure nothing burns.

Makes 12 servings.

This next recipe is a potato-salad substitute that's a bit better for you: sweet potatoes have a lower glycemic index than white potatoes, and there's less fatty mayonnaise here than usual. And the taste is sensational. You can add other vegetables, such as carrots, sliced fennel (anise), or ripe tomatoes, if you like.

The chutney and orange-juice concentrate are key to the flavor here. At Safeway Beretania, I found Langer brand frozen orange juice in capped plastic bottles that can be defrosted, then either stored in the refrigerator for making a quick glass of juice, or popped back into the freezer. The trick here is getting the texture of the potatoes right: They should be tender but still firm. Roasting (in their jackets) is the best way to do this, but they may be boiled or microwaved if you're careful about the timing.

This was inspired by recipes from www.cooks-recipes.com and www.cdkitchen.com.

CURRIED SWEET POTATO SALAD

Potatoes should be at room temperature or chilled, then cut into cubes. Place in a medium-size bowl along with celery, onion and raisins.

In a small bowl, whisk together yogurt, mayonnaise, chutney, orange-juice concentrate, curry powder and cumin. Taste and add salt and pepper as desired.

To keep from mashing the potatoes, use a rubber or silicon spatula to lightly and carefully toss the undressed salad. Pour the dressing over and turn lightly again. Top with nuts.

Makes 8 servings.

Finally, what would Halloween be without sweets? This recipe, from "A Baker's Field Guide to Holiday Candy and Confections" by Dede Wilson (Harvard Common Press, 2005), transforms pumpkin pie into candy. It goes together quickly and is guaranteed not to fail because of the use of marshmallow creme (which keeps the fudge stable). It's supposed to be refrigerated overnight before cutting and serving, so plan accordingly.

SPICED PUMPKIN FUDGE

Coat a 9-by-13-inch baking pan with nonstick cooking spray.

In a large saucepan, stir together butter, sugar, evaporated milk, pumpkin and spices. Bring to a boil over medium heat, stirring constantly, until mixture reaches the soft-ball stage (a glob of the candy, immersed in cold water, forms a soft ball — 235 degrees).

Remove from heat and stir in chopped chocolate. When chocolate is melted, stir in marshmallow creme until mixture is smooth. Stir in nuts and scrape into prepared pan, smoothing the top with an offset spatula. Cool to room temperature.

Refrigerate overnight or until completely firm. Allow candy to come to room temperature, then cut into 48 squares (six lengthwise cuts, eight crosswise cuts). If you cut when it's cold, it tends to crack and break.

Makes 48 servings.

Reach Wanda A. Adams at wadams@honoluluadvertiser.com.