1.

Recipe: Classic Spaghetti Carbonara

Ingredients:
- 8 oz spaghetti
- 4 slices of bacon, diced
- 2 cloves of garlic, minced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Instructions:
1. Cook the spaghetti in a large pot of boiling salted water according to package instructions
until al dente. Reserve 1 cup of pasta water before draining.
2. In a skillet, cook the diced bacon until crispy. Add minced garlic and cook for another
minute.
3. In a bowl, whisk together eggs, grated Parmesan cheese, salt, and pepper.
4. Add the cooked spaghetti to the skillet with the bacon and garlic. Toss to combine.
5. Remove the skillet from heat and quickly stir in the egg and cheese mixture, using the
residual heat to cook the eggs and create a creamy sauce.
6. If the sauce is too thick, add some of the reserved pasta water to reach the desired
consistency.
7. Serve the spaghetti carbonara hot, garnished with chopped parsley and extra Parmesan
cheese.

2. Recipe: Lemon Herb Roasted Chicken

Ingredients:
- 1 whole chicken (about 4-5 lbs)
- 1 lemon, sliced
- 4 cloves of garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp olive oil
- Salt and pepper to taste

Instructions:
1. Preheat the oven to 400°F (200°C).
2. Rinse the chicken and pat dry with paper towels. Season the cavity with salt and pepper.
3. In a small bowl, mix together minced garlic, chopped rosemary, chopped thyme, olive oil,
salt, and pepper to create a herb paste.
4. Gently loosen the skin of the chicken and rub the herb paste under the skin, covering the
breast and thigh meat.
5. Place lemon slices inside the cavity of the chicken.
6. Tie the legs together with kitchen twine and tuck the wing tips under the body.
7. Place the chicken on a roasting pan and roast in the oven for about 1 to 1 1/2 hours, or until
the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
8. Let the chicken rest for 10-15 minutes before carving. Serve with roasted vegetables or a
side salad.

3. Recipe: Chocolate Lava Cakes

Ingredients:
- 1/2 cup unsalted butter
 - 8 oz semisweet chocolate, chopped
- 2 eggs
- 2 egg yolks
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp all-purpose our
- Pinch of salt
- Powdered sugar, for dusting
- Vanilla ice cream (optional, for serving)

Instructions:
1. Preheat the oven to 425°F (220°C). Grease and lightly our 4 ramekins.
2. In a microwave-safe bowl, melt the butter and chopped chocolate together in 30-second
intervals, stirring until smooth.
3. In a separate bowl, whisk together eggs, egg yolks, granulated sugar, and vanilla extract
until well combined.
4. Slowly whisk the melted chocolate mixture into the egg mixture until smooth.
5. Fold in the our and salt until just combined.
6. Divide the batter evenly among the prepared ramekins.
7. Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or
until the edges are set but the center is still soft.
8. Remove the lava cakes from the oven and let them cool for 1-2 minutes. Run a knife around
the edges and invert the cakes onto plates.
9. Dust with powdered sugar and serve warm with a scoop of vanilla ice cream, if desired.
Enjoy the rich and gooey chocolate center!
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