For Pesah, experiment with new root vegetables for the non-gebrokts, non-kitniyot crowd.
I am serving company yucca this year, for example, fried, and served with a mojo sauce of lime, garlic, EVOO, and cilantro. Other ideas are plantains, cassava root, and other tubers.
Other things I’m experimenting with are spaghetti squash with different Italian sauces, for dairy meals and a meat meal, different kugels made from squashes, blintzes made from potato starch, potato starch crepes and manicotti (again, for dairy meals), vegetable stews and tagines with dried fruits and nuts,