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

30 minutes – serves 4 ½ cup peanut oil 2 tablespoons minced garlic 2 tablespoons minced ginger Salt 2 cups thinly sliced leeks, white and light green parts only, rinsed and dried 4 cups day-old cooked rice, preferably jasmine, at room temperature 4 large eggs 2 teaspoons sesame oil 4 teaspoons soy sauce 1. In a large skillet, heat ¼ cup peanut oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly. 2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt. 3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt. 4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny. 5. Divide rice among four dishes. Top each with an egg and drizzle with ½ teaspoo...