When vegetables are so plentiful in the market, there are so many possibilities. For this recipe, I placed beans, snap peas and herbs vegetables on a layer of  a whipped feta spread.  The extra spread makes for a delicious dip with crackers, carrots and celery or even smothered on a sanwhich or wrap.

Serves 4-6


For Red Bell Pepper Feta Spread:

1 roasted bell pepper, skin and seeds removed

8 oz whole milk ricotta

1 clove garlic

12 oz feta (brined in water ), if possible

3 tablespoons olive oil

Kosher salt and pepper to taste


1 large handful arugula

4 cups haricots verts

2 cups yellow wax beans

2 cups snap peas 

2 tablespoons finely chopped chives

1 bunch chopped basil

1 cup chopped cherry tomatoes

Kosher salt and pepper to taste

2 tbsp olive oil 

Juice of 1 squeezed lemon
Directions:  To make spread, place garlic, pepper and cheeses in food processor.  Process until smooth and creamy and volume of ingredients increases (1-2 minutes). Slowly add olive oil and blend well.  Spread the mixture in an even layer on the bottom of a platter reserving a few tablespoons  to dollop on top of the vegetables. In a large pot of salted water, bring snap peas to a boil and cook for about 2 minutes until tender. Remove and place in ice bath to cool and preserve color. Then add yellow wax beans and haricots verts to water and boil about 5 minutes until tender and place in ice bath with peas. When cooled, pat dry and place on platter on spread along with arugula.  Sprinkle basil and chives and chopped tomatoes on platter on top of beans and snap peas. Finish with a few dollops dollops of feta spread, season generously with salt and pepper, fresh lemon juice and olive oil and serve alongside bread.