Brunch to dessert: New Year’s Day feast

Whisk together flour, baking powder, baking soda, and salt in a large bowl.

Add buttermilk, honey, melted butter and eggs to flour mixture, and whisk until combined. Let rest 30 minutes in refrigerator. May be made and held overnight.

Warm waffle iron to manufacturer's instructions, brush lightly with vegetable oil and pour enough batter into waffle mold before closing top.

Cook waffles according to manufacturer's instructions, until golden and cooked through.

Transfer cooked waffles to oven to keep warm. Keep waffles in one layer to stay crisp.

While last batch is cooking, heat butter in a large skillet over moderately high heat.

Add pineapple and walnuts, cook until golden.

Remove from heat and serve over waffles with some or all other toppings.

Preheat an oven to 350 degrees.

Heat two tablespoons of olive oil in 10-inch nonstick skillet over medium heat.

Add diced onions, cook for 8 to 10 minutes until lightly caramelized

Add the additional olive oil, mushrooms, bell pepper and jalapeño; cook about 6 minutes until the vegetables are wilted.

Add the spinach leaves and cover the pan for 2 minutes until the spinach wilts. Season all the vegetables with salt and pepper

Beat the eggs in bowl and season with salt and pepper. Add the cheese to the eggs and pour the egg mixture over the cooked vegetables in the skillet. Stir to combine; cook 2 minutes.

Place the skillet with the egg mixture in the oven and bake about 3 to 4 minutes until the eggs are set and puffy in the center

Remove and turn out onto a serving plate

Cut into wedges and serve

Combine yogurt, milk, banana, mango and almond extract in blender until smooth.

Add ice cubes, puree until mixture is thick and smooth. Divide between 2 glasses and serve