I plan to keep my Passover cooking simple this year. (If you don't want matzah lasagna for lunch, don't accept my invitation!) But those of you who are more ambitious, and who have exhausted the offerings of the Passover Gourmet Cookbook already on the site, here are some additional suggestions -- in no particular order because I've begun Passover cleaning and who has time to organize recipes?!

Chicken Marinara

2 tablespoons olive oil
8 skinless, boneless chicken breasts, 1/4-inch thick
1- teaspoon oregano
Salt and pepper to taste
1 green pepper, sliced into thin strips
1 red pepper, sliced into thin strips
1 yellow pepper, sliced into thin strips
2 onions, sliced in rings
1 (28 ounce) can stewed tomatoes
1 cup sliced olives (black or green, depending on your preference)
1 pound mushrooms, sliced

Pour olive oil into a large skillet over a medium heat. Add chicken and cook until lightly browned (3-4 minutes/side). Sprinkle with oregano, salt and pepper. Add remaining ingredients and cook for 10 more minutes. Serves 8.

Garlic Steaks

8 (6 ounce) rib eye steaks
3 tablespoons margarine
3 tablespoons olive oil
1 large red onion, chopped
10 cloves garlic, minced
2/3-cup beef broth
4 tablespoons prepared horseradish
Salt and pepper to taste

Heat skillet over medium heat and cook steaks for 5 minutes per side. Remove and keep warm. Add margarine and oil to skillet. Then add onion and garlic stirring until tender, about 8 minutes. Add broth and stir until sauce is reduced slightly. Add horseradish, salt and pepper. Return steaks to skillet and warm for 5 minutes. Serves 8.

Farfel Apple Pudding

3 cups matza farfel
3 eggs
1-teaspoon cinnamon
3/4 cup sugar
3 apples, grated
3 tablespoons oil

Preheat oven to 375 degrees. Cover farfel briefly with cold water and drain. Mix together with eggs, cinnamon and sugar. Add apples and oil and mix well. Pour into 9 x 9 -inch pan and bake for 35 minutes. Serves 8.

Mango Salsa

1 mango, chopped
1 red onion, finely chopped
1 red pepper, chopped
1 Serrano chile, chopped
1 bunch cilantro, chopped

Mix all ingredients together and serve at room temperature.

Chocolate Pecan Fruit Tart

2-1/4 cups ground pecans
1/4 cup margarine, melted
1/3-cup sugar
1-cup semisweet chocolate
1-pint strawberries or 2 pints raspberries

Preheat oven to 350 degrees. Mix together nuts, margarine and sugar. Pat into bottom and up sides of a 9-10-inch tart pan with removable bottom. Bake for 15 minutes. Cool. Melt chocolate and brush 2/3 of chocolate along bottom and up sides of crust. Immediately arrange whole raspberries or sliced strawberries on top. Drizzle remaining chocolate over berries.