This looks good!

Warm Pasta Salad with Grilled Tomatoes and Zucchini (Fine Cooking)

1-1/2 lb. ripe plum tomatoes (about 8), cored and halved lengthwise
1-1/4 lb. small zucchini (about 4), trimmed and halved lengthwise
5 Tbs. extra-virgin olive oil
4 tsp. chopped fresh thyme
2 tsp. kosher salt; more as needed
1 tsp. freshly ground black pepper; more as needed
6 oz. Pecorino Romano cheese, shaved with a vegetable peeler (about 2 cups)
1 lb. dried penne
1/4 cup thinly sliced fresh chives
2 tsp. balsamic vinegar

Prepare a medium fire on a gas grill or a medium-hot charcoal fire. In a large bowl, toss the tomatoes and zucchini with 2 Tbs. of the oil, 2 tsp. of the thyme, and the salt and pepper.

Set the vegetables cut side down on the grill and cook without moving them until they have good grill marks, 5 to 7 minutes. Flip and cook until browned and tender, 6 to 8 more minutes. Transfer to a cutting board and let cool for a couple of minutes. Coarsely chop, return them to the same large bowl along with 1-1/2 cups of the pecorino, and toss. Let sit for up to a couple of hours at room temperature.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook, stirring often, until just al dente, about 11 minutes. Drain well and toss with the tomato mixture, 3 Tbs. of the chives, the remaining 3 Tbs. olive oil and the balsamic vinegar. Season generously with salt and pepper to taste and transfer to a serving bowl. Sprinkle with the remaining 1 Tbs. chives, 2 tsp. thyme, and 1/2 cup pecorino, and serve.

You can grill the tomatoes and zucchini a couple of hours before serving. Hold them in a large bowl at room temperature. Cook the pasta just before guests arrive and toss it with the vegetables.

I love milk shakes but rarely have one.

Chocolate milk shake

1 cup malted milk balls
6 large scoops (about 1 quart) chocolate ice cream
1 cup milk
1/4 cup chocolate flavored syrup
Instructions
1.Place the malted milk balls in a blender and process on high speed until finely crushed. Add the remaining ingredients and blend until thoroughly combined.
2.Pour into tall glasses and serve immediately.

I want to try this--after I make Luckygardnr's chicken in puff pastry.

5 INGREDIENT COCONUT CURRY CHICKEN (Cooks.com)

1 1/2 cup white rice
3-1/4 c. water

Sauce:
1 Tbsp. olive oil
2 tsp. curry powder
13.5oz can coconut milk

4 skinless, boneless chicken breast strips (approx 2 lbs.)
2 tsp. Chinese 5-spice powder
salt and pepper, to taste
2 Tbsp. olive oil

In a medium saucepan, bring 3 1/4 cups salted water to a boil. Add rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat. Stir in curry powder and cook for 1 minute. Add coconut milk and cook until reduced by half-about 7 minutes.

Toss together the chicken, Five-Spice powder and 1/2 teaspoon each of salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase heat to high and stir-fry chicken until just cooked through, about 6 minutes. Reduce heat to medium and stir in the Coconut Curry Sauce. Serve with rice. Makes 4-6 Servings.

Now don't these look good?

Cinnamon Roll Pancakes

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Here is a link that might be useful: Cinnamon Roll Pancakes