CAJUN CARROT FRIES✔ 8 to 10 large carrots, peeled and cut into thin slices, like “fries” ✔ 1 Tbsp. olive oil ✔ 1⁄4 tsp. cayenne pepper ✔ salt and black pepper, to tastePreheat oven to 200º. Grease and/or line a large cookie sheet. Toss the sliced carrots with olive oil, cayenne pepper, salt and black pepper. Arrange the fries in a single layer on the baking sheet and bake for 15 minutes, then flip the fries over and bake for another 10 to 15 minutes, until crisp.Serve warm.FRESH SEA BASS WITH GRAPEFRUIT RELISH ✔ 2 ruby or pink grapefruits✔ 1 navel orange ✔ 1 Tbsp. fresh cilantro, chopped ✔ 1 Tbsp. fresh mint, chopped✔ 2 kg. fresh sea bass, skin and pin bones removed ✔ salt and pepper to taste ✔ 1 Tbsp. olive oil, plus additional for drizzlingPeel, segment and dice the grapefruits, letting the segments and any juices fall into a bowl. Add mint and cilantro and stir gently.Season the sea bass fillets with salt and pepper. In a heavy frying pan over medium high heat, warm the olive oil. Add the seasoned fish and cook until browned underneath, 3 to 4 minutes. Turn the fish over and cook until opaque around the edges, about 3 minutes more.Transfer the fish to individual plates.Spoon the grapefruit-mint mixture on top and drizzle with a little olive oil. Serve immediately.PESTO CHICKEN “PASTA” This dish can be served hot or cold, if you like more of a “pasta salad” effect.✔ 4 large chicken breasts, cut into 2.5-cm.- thick strips ✔ 2 cups shredded spaghetti squash ✔ 1 cup walnut pesto (for recipe, see below) ✔ 1⁄2 cup sun-dried tomatoes ✔ 1 bell pepper cut into thin strips (optional) ✔ salt and pepperMarinate chicken in pesto for about 30 minutes. Sauté chicken strips in pan on medium flame until chicken is cooked through (about 7 to 10 minutes). Add spaghetti squash, sun-dried tomatoes and red bell pepper. Season with salt and pepper, mix and serve.
WALNUT PESTO This walnut pesto is perfect in the Pesto Chicken Pasta.✔ 2 cups fresh basil leaves, stems removed ✔ 2 cups walnuts ✔ 5 cloves garlic ✔ 1 cup olive oil ✔ salt and pepper to taste ✔ for dairy, add 1⁄2 cupParmesan cheese Blend all ingredients in blender or food processor until smooth.POMEGRANATE BRISKET✔ 2 kg. brisket ✔ 1⁄2 cup red wine ✔ 1⁄2 cup pomegranate juice ✔ 3 Tbsp. honey ✔ 3 Tbsp. imitation mustard ✔ 5 Tbsp. olive oil ✔ 1 Tbsp. dry rosemary ✔ salt and pepper ✔ paprika ✔ 1 large beet, diced ✔ 1⁄2 cup pomegranate seeds (optional) ✔ 1 large onion, dicedPreheat oven to 200º. Place roast in an extra-large roasting pan on top of diced onion, pomegranate seeds and diced beet. Rub roast with olive oil, paprika, salt and pepper, and rosemary.Mix together red wine, pomegranate juice, honey, and mustard, and pour over roast.Cover and bake for 2 to 21⁄2 hours, depending on how rare or well done you prefer.NO-BAKE CHOCOLATE MOUSSE PIE ✔ 1⁄4 cup water ✔ 1⁄4 cup white sugar ✔ 2 eggs ✔ 1 can whipped cream ✔ 10 chocolate-chip macaroons ✔ 1 Tbsp. butter, melted ✔ 170 gr. semi-sweet chocolate chipsCrumble the macaroons in a mediumsize mixing bowl. Combine the macaroon crumbles with the melted butter or margarine. Press mixture with your hands into a 23-cm. pie plate.Melt chocolate chips in a double boiler.Stir occasionally until smooth. Pour water into the chocolate and continue stirring until blended. Remove the chocolate from the heat.Whip the sugar and eggs until thick and pale. Fold the chocolate mixture into the bowl with the sugar and eggs.Fold 1⁄2 whipped cream into the mixture.Pour mixture into the pie crust. Decorate with remaining cream. The No Potato Passover (Brio Books; Hardcover $29.95)Follow @JPost_Lifestyle