One 15-ounce can Great Northern or cannellini (white kidney beans), rinsed and drained
1 to 2 tablespoon lemon juice
1/2 teaspoon snipped fresh rosemary
1/4 teaspoon salt
Assorted vegetable dippers, such as sweet pepper strips, Belgian endive leaves, and/or blanched cauliflower and/or broccoli florets
In a small saucepan heat oil over medium-low heat. Add garlic; cook for 6 to 8 minutes or until garlic is softened and starting to brown, stirring frequently. Remove from heat; cool slightly.
In a food processor or blender combine beans, lemon juice, snipped rosemary, salt, pepper, and garlic mixture. Cover and process or blend until smooth. If desired, garnish dip with rosemary sprig. Serve with vegetable dippers.
To blanch cauliflower and/or broccoli, cook cauliflower and/or broccoli florets in a pot of boiling water for 1 to 2 minutes or until bright and crisp-tender; drain. Immediately transfer to a bowl of ice water to stop cooking; drain again.
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.
Preheat a broiler. In a large bowl, whisk the olive oil with the vinegar, garlic, cumin and a pinch of salt. Add the baby greens, fennel, carrot, radishes and cilantro and toss to coat. Season the salad with salt.
Arrange the warm corn tortillas on a large baking sheet in a single layer. Sprinkle the shredded Jack cheese on the tortillas and broil 6 inches from the heat until the cheese is melted, about 1 minute. Pile the salad on the tortillas, top with Tomatillo Salad Dressing, if desired, fold them in half and serve right away.