This recipe has chicken and bacon, which can be left out for a vegetarian.  This recipe can serve up to 8 people.  The pic above is the vegetarian version which contains spinach.  

Ingredients:
1 lb pasta (such as cavatappi/cellentani, Lumaconi)
4 strips of bacon
2 cups panko bread crumbs
4 chicken thighs
½ tsp Adobo
1/3 cup water
1 tbsp BBQ sauce (I used my homemade bourbon bbq sauce)
2 tbsp oil
1 cup poblano pepper, chopped
1 cup red bell pepper, chopped
1 cup vadalia onion, chopped
2 green onions, sliced 
1 clove garlic, minced 
½ tsp cumin
2 tsp chili lime spice blend
1 tsp Cajun or creole seasoning
3 tbsp butter
1/3 cup flour
3 cups milk
1/3 cup, plus 2 tbsp chopped cilantro   
2 ½ cups finely shredded Mexican cheese blend
Salt and pepper
 
Directions:
In a large pot, cook the pasta in salted water until 2/3 of the way cooked.  While the pasta is cooking, cook the bacon in a pan until crisp.  Remove bacon from pan and set aside until cooled.  Add the bread crumbs and toast them on low in the bacon grease.   Once bacon is  cooled, break it up in to little pieces. Remove the bread crumbs and toss them with the bacon . Wipe out the pan with a paper towel, add water, adobo , bbq sauce and chicken to pan, cook on medium heat until chicken is cooked thru, turning once, shred and set aside.   Drain the pasta and put it in a baking dish.    Using the same pot, add, oil, peppers, onions and garlic. Cook until just soft and add the remaining spices.  Stir and cook for 2 min.  Add butter and flour to make a roux, slowly whisk in 3 cups of milk and simmer gently until it’s slightly thickened.  Add salt and black pepper to taste.  At this point, stir in 1/3 cup cilantro and pour the thickened milk over the pasta.  Mix in the shredded chicken and 2 cups of the cheese.   Top with the remaining half cup of cheese, 2 tbsp cilantro and breadcrumbs.  Bake at 350 degrees for 40 min.  

Ingredients:
2 ½ tsp dry yeast
1/3 cup warm water (between 105 and 110 degrees)
3 tbsps sugar
3 cups 1% milk
½ cup melted butter or cold pressed unrefined coconut oil(melted)
1 tsp vanilla
3 Eggs separated
3 cups flour
1/3 tsp salt

Directions:
Pour the warm water in a large bowl(make sure it’s not too hot), add yeast and 1 tbsp sugar.  Let stand.  Gently heat the butter or oil until melted.  Once the yeast has bloomed, add milk, egg yolks and vanilla.  Whisk until incorporated.  Sift in flour 1/3 of the flour, whisk until combined, add the melted butter/oil,  sift in the rest of the flour and salt.  Gently whisk it all in.   Take the Egg whites and using a mixer(hand held electric or stand mixer) and whip the eggs until they are almost stiff.  Fold the whites in to the batter.   Let stand for 30 minutes.   Heat your Belgian waffle Iron and pour just enough batter in that it fills the corners without overflowing after closed.  (Each waffle iron varies, so you’ll have to play around a little bit). 

Ingredients: 
2 ½ tsp dry yeast
1/3 cup warm water (between 105 and 110 degrees)
3 tbsps sugar
2 cups 1% milk
1 cup unsweetened coconut milk
½ cup cold pressed unrefined coconut oil(melted)
1 tsp vanilla
3 Eggs separated
3 cups flour
1/3 tsp salt
1 ½ cups blueberries
​
Directions:
Pour the warm water in a large bowl(make sure it’s not too hot), add yeast and 1 tbsp sugar.  Let stand.  Gently heat the coconut oil until melted.  Once the yeast has bloomed, add milk, coconut milk, egg yolks and vanilla.  Whisk until incorporated.  Sift in flour 1/3 of the flour, whisk until combined, add the melted coconut oil and sift in the rest of the flour and salt.  Gently whisk it all in.   Take the Egg whites and using a mixer(hand held electric or stand mixer) and whip the eggs until they are almost stiff.  Fold the whites in to the batter.  Gently mix in the blueberries.  Let stand for 30 minutes.   Heat your Belgian waffle Iron and pour just enough batter in that it fills the corners without overflowing after closed. 

Note: Each waffle iron varies, so you’ll have to play around a little bit.  For these blueberry waffles,  I lightly wipe a little butter or coconut oil on the iron before adding the batter, keeps them from sticking. 

This recipe yields 6 to 8 servings. 

Ingredients :
3 lbs of tomatoes, (mix of cherry, plum, grape, vine ripened, etc*)  
4 large cloves of garlic (3 whole, 1 minced)
3 large shallots, cut in quarters
3 small celery sticks, peeled and chopped(a little more than a cup) 
2 small carrots, peeled and copped(a little more than a cup)
½ large onion chopped
6 sprigs of thyme
2 bay leaves
32 oz of good vegetable stock, unsalted(home made or my preferred brand is Kitchen Basics)
3 cups water
1/3 cup heavy cream
¼ tsp crushed Aleppo pepper* 
Salt
Pepper
Olive Oil

Directions :
Preheat oven to 400 degrees F.
Cut larger tomatoes in half or ¼ depending on the size.  Leave grapes and cherries whole.  Spread tomatoes, 3 garlic cloves, shallots and thyme on a baking tray.  Drizzle 3 tbsp of oil and  season with salt and black pepper. Roast for 30 min or until the tomatoes and shallots start to lightly caramelize.
While the tomatoes are roasting, in a large pot, add 2 tbsp of olive oil, minced garlic, chopped onion, celery, carrots and bay leaves.  Season with salt and black pepper and stir  Cook until softened.  Add the liquid(stock and water) to the pot.  Let gently simmer for 10 min. 
Once the tomatoes are done, remove tray from oven, remove the thyme stems, just use the leaves. Add the contents of the tray to the pot and bring to a simmer   Cook for 10 more minutes.  Turn off heat and remove the bay leaves from the pot.  Using an immersion blender, puree the soup until smooth.   Add cream and the Aleppo pepper.  Adjust the seasoning by adding more salt if needed.  You most likely will need to add more salt.
Garnish with a few drops of cream and a pinch of Aleppo pepper. 
*Note -  for this recipe, I used yellow and red grapes, plum and sweet vine ripened tomatoes. You can use Cayenne as a substitute for Aleppo pepper, but reduce the amount of cayenne as it is spicier than the Aleppo.