Quinoa Tabbouleh With Istanbul

Serves 6

• 1 cup quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• Freshly ground black pepper
• 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced
• 6 tbsps. Mondiale Dressing Co. – Istanbul dressing

Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes.

Fluff with a fork. DO AHEAD: Can be made 1 day ahead. Cover quinoa; chill.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Shaved-Squash Salad with Provence

Serves 5

• 5 pearl red onions or a ½ of red onion
• 3 baby zucchini  
• 4 baby squashes mixed (e.g. yellow or green)
• 1 ½ C mixed teardrop or cherry small tomatoes
• ¼ cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
• Pinch of red-pepper flakes
• ½ tsp. coarse salt
• Coarsely ground pepper
• 3 ounces fresh ricotta
• 6 tbsps. Mondiale Dressing Co. – Provence dressing

Mix to combine fresh ricotta and a ¼ of tsp. salt. Refrigerate until ready to use (up to 1 month).

Thinly shave on a mandolin the zucchinis, squashes, and the pearl red onions. Cut tomatoes in half crosswise.

Combine half the dressing with the zucchini, squashes, red onions, tomatoes, basil, red-pepper flakes, and a ¼ of tsp. salt. Season with pepper, and toss. Divide half the salad between 2 plates, and dot with half the ricotta. Top with remaining salad and remaining ricotta. Drizzle with remaining dressing, and sprinkle with basil.