more veggies, please!

Muhammara is a delightful tangy, creamy and yet light sauce that is traditionally eaten as a side to Middle Eastern dishes. I dare you - try to eat this as a side and not as a main. 15 min – serves 4 1 15-ounce jar roasted red peppers, drained 1/3 cup bread crumbs 2/3 cup walnuts, toasted lightly and chopped fine 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt juice of one lemon 1 tablespoon pomegranate molasses 1 teaspoon ground cumin 2 teaspoons Aleppo pepper ¼ cup extra-virgin olive oil In a food processor, blend together the peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, Aleppo pepper, and salt to taste until the mixture is smooth. With the motor running, add the olive oil gradually. Serve with pita recipe by sasha

45 minutes – serves 6 ¼ cup olive oil 1 large onion, sliced thin 3 garlic cloves, minced ½ teaspoon cinnamon ¼ teaspoon nutmeg 2 ½ cups walnuts, finely ground 2/3 cup pomegranate syrup 2 ½ cups water 1 tablespoon sugar 1 lime, juice of salt and pepper, to taste 1. Heat oil over medium heat in a large Dutch oven. Add onion and sauté until wilted and translucent. 2. Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes. 3. Stir in walnuts, pomegranate syrup, water, and sugar. Bring to a low boil and simmer 30 minutes. 4. At this point, add firm tofu or raw vegetables to cook in sauce for 10 minutes. Add lime juice, salt and pepper to taste. When reduced, serve over white rice. Note: recipes online suggest, if adding meat instead of vegetables to fesenjan, cook meat for 30 minutes.

1 hour – serves 6 4 1/2 to 5 cups 1/2-inch cubes peeled seeded butternut squash (from about one 2-pound squash) 2 tablespoons extra-virgin olive oil pinch of dried crushed red pepper coarse kosher salt 2 tablespoons orange juice 1 1/2 tablespoons walnut oil or other nut oil 1 1/2 teaspoons fresh lemon juice 4 ounces arugula (about 8 cups lightly packed) 1/2 cup walnuts, toasted, coarsely chopped 1/2 cup pomegranate seeds 2 teaspoons pomegranate molasses 1. Preheat oven to 450°F. Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. 2. Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. Add arugula, walnuts, and pomegranate seeds; toss to coat. Season to taste wit...