*Use parsley or basil if marjoram is not available.
Remove husks and silks from corn. Brush corn with 1 Tbsp. olive oil. Grill corn, covered, over medium-high heat 10 to 15 minutes or until browned, turning frequently to prevent over browning. When cool enough to handle, cut kernels off the cobs.
In a large bowl combine corn and the next 6 ingredients (through pepper). Add marjoram and stir to combine.
2 1/2 Cups milk or half & half (I used unsweetened cashew milk)
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 teaspoon onion powder
1 Tablespoon dry mustard powder
pinch cayenne pepper
8 Ounces Vermont sharp white cheddar cheese
Package frozen spinach (thawed and drained)
green food coloring (optional)
1 Pound box pasta, cooked and drained (I used medium shells)
1 head fresh caulflower (steamed**)
Melt butter in a large pan/Dutch oven over medium to low heat. Add the flour and whisk to combine. Simmer, stirring constantly for 1 to 2 minutes.
Pour in milk. Whisk to combine in order to remove all lumps. Then add salt, pepper, onion powder, paprika, cayenne and mustard. Stir to combine. Continue cooking until mixture starts to simmer, approximately 6 to 8 minutes.
Remove from heat and add the grated cheese. Stir until melted.
Add the drained spinach and stir. If desired, add a few drops of green food coloring.
Add the drained pasta. Stir until completely coated. Then add the steamed cauliflower. **
**Lisa left the cauliflower in large chunks and waited until the very end to add them so they would stay whole, and so they would look creepier sitting near the top.
Arrange potatoes in a single layer on clean white paper towels in the microwave. Microwave on 100 percent power (high) for 5 minutes. Turn potatoes; microwave on high about 3 minutes more or until tender.
Place cauliflower and the water in a 1-1/2-quart microwave-safe casserole. Microwave on high for 5 minutes or until crisp-tender, stirring once. Drain. Cool slightly.
In a large serving bowl combine potatoes, cauliflower, onion, and celery. In a small bowl stir together dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese. Chill for 1 to 24 hours. Just before serving, top with parsley, bacon, breadsticks, sea salt, and pepper.
Per serving: 152 kcal cal., 7 g fat (2 g sat. fat, 1 g polyunsaturated fat,3 g monounsatured fat), 12 mg chol., 299 mg sodium, 18 g carb., 3 g fiber,3 g sugar, 5 g pro.Percent Daily Values are based on a 2,000 calorie diet