Last week, we published several Passover recipes that were more involved. With the Jewish holiday just days away, here are a few more that are quicker -- and quite tasty even if you're not Jewish.

-- Bob Batz Jr.

PG TESTED

I'd never made asparagus on parchment paper, but this recipe turned out great, and cleanup was a snap. I loved the flavor from the onion powder, which I don't normally use. Next time I'd use a little less oil.

-- Bob Batz Jr.

• 1/2 cup extra-virgin olive oil
• 8 cloves fresh garlic, minced
• 1 teaspoon onion powder
• 2 tablespoons fresh finely chopped parsley
• 2 pounds thin asparagus, ends trimmed
• Fleur de sel or coarse sea salt
• Freshly ground black pepper

Makes 6 servings.

Preheat oven to 400.

Line a large jelly-roll pan with parchment paper. Set aside.

In a small pot, heat the oil, garlic, onion powder and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.

Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.

Roast for 8 to 10 minutes, until the asparagus are bright green; do not overcook.

Transfer to platter; serve hot.

-- "Passover by Design: Picture-Perfect Kosher by Design Recipes for the Holiday" by Susie Fishbein (Mesorah, 2008)

PG TESTED

Mine didn't turn out as pretty as the photo in the new "Passover by Design" cookbook, but I blame the butcher: My wife brought home many small pieces of steak that didn't roll that well. I just rolled and tied them more like dumplings. Still, they were delicious, especially atop the parsnips (which, since I'm not Jewish, I made with cream and butter). I liked the author's suggestion of rolling in 3 or 4 scallions "for a negemaki-style roll."

-- Bob Batz Jr.

For the roulades

• 2 1/2 pounds eye of the rib steak; have butcher thinly slice and pound into 6 flat pieces (as for veal scallopini), tied
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil
• 1/2 cup beef stock (can be made from beef consomme powder)
• 4 cups water
• 2 bay leaves
• 2 sprigs fresh rosemary
• 1 cup red wine, such as cabernet sauvignon
• 4 teaspoons potato starch

For the parsnips

• 3 large parsnips, peeled and cut into 1/2-inch chunks
• 3 tablespoons margarine, cut into chunks
• 1/3 cup nondairy creamer

Unroll each beef roll. Season with salt, pepper, garlic powder and thyme. Re-roll and re-tie.

Heat the olive oil in a large skillet over medium heat. Sear the meat roulades, turning with tongs as they brown, for a total of 6 to 7 minutes.

Place the beef stock and water into a large soup pot. Whisk and bring to a boil. Add the bay leaves and rosemary. Reduce heat and simmer. When the roulades are seared, add them to the beef stock. Simmer for 10 minutes for medium-rare, or 12 minutes for medium, but do not overcook.

Remove the roulades from the stock. Discard rosemary and bay leaves. Whisk the red wine with the potato starch. Add to the stock. Simmer for 18 to 20 minutes until thick and syrupy.

Prepare the parsnips: Meanwhile, place parsnips into a medium pot. Cover with water. Bring to a boil and cook until very soft, about 20 minutes. Drain parsnips and place them, while hot, into bowl of food processor fitted with a metal blade. Add margarine and creamer. Pulse until creamy and smooth, like mashed potatoes.

Place a dollop of creamy parsnips in the center of each plate. Slice each roulade in half and place the 2 halves on the parsnips. Drizzle with red-wine sauce.

Makes 6 servings.

-- "Passover by Design: Picture-Perfect Kosher by Design Recipes for the Holiday" by Susie Fishbein (Mesorah, 2008).

PG TESTED

I wouldn't normally put sugar on roasted carrots, but these turned out wonderfully.

"Passover by Design" author Susie Fishbein suggests looking for pre-cut carrots to save time, but hey, it doesn't take long to cut carrots.

-- Bob Batz Jr

• 3 pounds carrots, peeled and sliced into 1/4-inch discs (I did diagonal cuts)
• 1/2 cup sugar
• 3 to 4 tablespoons vegetable oil

Preheat oven to 400 degrees.

In a large bowl, combine the carrots, sugar and oil.

Spread the carrots into 2 jellyroll pans in single layers.

Roast for about 45 minutes to an hour on the middle and top racks of the oven until the carrots are caramelized and begin to shrivel.

Switch the pans midway through cooking time. Shake occasionally to prevent the carrots from burning.

Makes 8 to 10 servings.

-- "Passover by Design: Picture-Perfect Kosher by Design Recipes for the Holiday"

PG TESTED

A Jewish friend e-mailed me about how she's tired of macaroons and thinks most Passover desserts are terrible. "If you can make a good chocolate one, you'd be miles ahead."

Voila: I made this one, from the latest Kosher by Design Series book, "Passover by Design: Picture-Perfect Kosher by Design Recipes for the Holiday" by Susie Fishbein (Mesorah, 2008). "No one will ever know these are for Passover," Ms. Fishbein writes, and I agree: I made the no-flour version with potato starch (available in the supermarket's kosher food section) and I didn't miss a thing.

There's also a gebrokts version, for people who will eat matzo meal mixed with liquid at Passover, that uses matzo cake meal plus potato starch.

This version, which I realized also would work for someone on a gluten-free diet, turned out really gooey and delicious for any special occasion, and my non-Jewish neighbors want the recipe.

The book has more chocolate recipes including Flourless Chocolate Torte, Chocolate Sorbet, Chocolate Mousse Pie and Warm Runny Chocolate Souffles.

-- Bob Batz Jr.

• Nonstick cooking spray
• 4 large eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1/2 teaspoon fine sea salt
• 3/4 cup Dutch process cocoa powder
• 1 cup potato starch
• 1/2 cup semi-sweet chocolate chips (optional, but I added chips, only bittersweet ones)

Preheat oven to 350 degrees.

Spray an 11-by-7-inch brownie pan with nonstick cooking spray. Set aside.

In the bowl of an electric mixer, beat the eggs and sugar until smooth. Add the oil and salt. Mix. Sprinkle in the cocoa powder and mix to make the batter chocolaty. Add the potato starch and mix to combine. Scrape down the sides with a spatula. Stir in the chocolate chips if using.

Pour into prepared pan. Bake for 35 to 40 minutes. Allow to cool before serving.

-- "Passover by Design: Picture-Perfect Kosher by Design Recipes for the Holiday" by Susie Fishbein (Mesorah, 2008)