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(A bit of a late reply, but I was on a business trip without access to personal internet sites)
Matza ball soup - does your husband object to the texture of matza balls? (Floaters vs. sinkers) try to make some with both textures, fluffy or firm
Salmon steaks in a marinade of dry sherry wine, finely sliced shallots, chopped garlic, fresh basil leaves, salt to taste.
Leg of lamb (4-5 lbs) - the evening before, rub the meat with a marinade made from a 1/4 cup of olive oil, 3 to 8 garlic teeth (depending on your preference, I am usually a bit heavy handed), 1/2 cup of chopped fresh parsley. The next day, brown the meat on both sides under the broiler in your oven. Use a pan that has a cover. Then add 2 cups of chicken stock and 1 cup of dry white wine, a bit of salt. Put on the cover and cook the meat on low/medium heat for about 5-6 hrs, until it is tender. Baste frequently.
If you are interested, I have a few more suggestions!
Hag Pesach kasher ve'sameach!
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