To blanch the broccoli and cauliflower bring a half gallon of water to boil and tablespoon of salt in a pot over high heat. Reserve a bowl of ice water to shock the cooked vegetables and stop the cooking process.
Drop broccoli and cauliflower florets in boiling salted water. Cook for less than a minute then remove and place in ice water bath. Cool and remove and drain.
In a large pot over medium heat add two tablespoons of olive oil. Now add diced bell pepper, onion, and garlic. Cook for 2-3 minutes stirring.
Add beans and water to the pot then bring to a boil and simmer for 1 ½ -2 hours until beans are tender. Remove beans from pot with slotted spoon and place in a food processor.
Add Romano cheese, vinegar, basil, oregano, salt, and pepper then pulse to puree. Drizzle in some of the remaining olive oil and continue to pulse to a smooth consistency.
Transfer to a bowl and fold in ricotta cheese until completely combined. Place this mixture in a serving bowl. Drizzle with olive oil.
Arrange broccoli, cauliflower, tomatoes, bell pepper, capers, carrots, cucumbers, and artichokes on a cutting board with the dip in the center. Then serve.
1/2 lb Peak Fresh Produce® navy beans, triple cleaned
4 cups water
1 ea Peak Fresh Produce® Onion(s), Red, small dice
1 ea Peak Fresh Produce® Pepper(s), Bell, small dice
2 tbsp Roma Garlic, chopped
1/4 cup Roma® extra virgin olive oil
1 1/2 tbsp Piancone® balsamic vinegar
2 tbsp Roma® Cheese Grated, Pecorino Romano
2 tbsp Roma® extra virgin olive oil
2 tbsp Peak Fresh Produce® Basil, chopped
1 tbsp Peak Fresh Produce® Oregano, chopped
1/2 cup Piancone® ricotta cheese
1/4 tsp sea salt
1/4 tsp Roma® Black Pepper, Ground
6 ea Piancone® Roman style artichokes
4 ea Peak Fresh Produce® Tomato(es), Cherry
6 ea Peak Fresh Produce® Cauliflower, Floret(s), blanched
6 ea Peak Fresh Produce® Broccoli, Floret(s), blanched
1 ea Peak Fresh Produce® Pepper(s), Green Bell, seeded and cut into large strips
8 ea Peak Fresh Produce® Carrot(s), Baby
1 ea Peak Fresh Produce® Cucumber(s), sliced on bias