Recipe 1: Classic Spaghetti Carbonara

Ingredients:

12 ounces spaghetti

2 large eggs

1 cup grated Pecorino Romano cheese

4 ounces pancetta or guanciale, diced

2 cloves garlic, minced

Salt and black pepper to taste

Fresh parsley, chopped, for garnish

Instructions:

Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking
water, then drain the spaghetti.

In a bowl, whisk together the eggs and grated Pecorino Romano cheese. Season with black pepper, but
go easy on the salt as the cheese is already salty.

In a skillet, cook the diced pancetta or guanciale over medium heat until it's crispy and browned. Add the
minced garlic and cook for an additional 1-2 minutes. Remove from heat.

Quickly toss the cooked, drained spaghetti into the skillet with the pancetta and garlic. Stir to combine.

Remove the skillet from heat, and while it's still hot, pour the egg and cheese mixture over the pasta.
Quickly toss to coat the pasta evenly. If it looks too dry, add some of the reserved pasta cooking water.

Serve immediately, garnished with chopped fresh parsley. Enjoy your delicious Spaghetti Carbonara!

Recipe 2: Baked Honey Mustard Chicken

Ingredients:

4 boneless, skinless chicken breasts

1/4 cup Dijon mustard

1/4 cup honey

1/4 cup mayonnaise

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon dried basil

Salt and black pepper to taste

Instructions:

Preheat your oven to 375°F (190°C).

In a bowl, whisk together the Dijon mustard, honey, mayonnaise, olive oil, garlic powder, dried basil, salt,
and pepper.

Place the chicken breasts in a baking dish and pour the honey mustard mixture over them, ensuring they
are evenly coated.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the juices run
clear.

You can optionally broil the chicken for a couple of minutes at the end to get a nice, golden-brown crust.

Serve the baked honey mustard chicken with your choice of sides. It pairs well with rice, roasted
vegetables, or a fresh salad.

Recipe 3: Vegetarian Chickpea Curry

Ingredients:

2 cans (15 oz each) chickpeas, drained and rinsed

1 large onion, finely chopped

2 cloves garlic, minced

1-inch piece of ginger, grated

1 can (14 oz) diced tomatoes

2 tablespoons vegetable oil

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper (adjust to your spice preference)

1 cup coconut milk

Salt and black pepper to taste

Fresh cilantro, chopped, for garnish

Instructions:

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until it
becomes translucent, about 5 minutes.

Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant.

Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for a
minute, stirring constantly.

Pour in the diced tomatoes and coconut milk. Stir to combine. Let the mixture simmer for about 5
minutes.
Add the chickpeas and continue to simmer for an additional 10-15 minutes, or until the curry has
thickened and the chickpeas are heated through.

Season with salt and pepper to taste. Serve the vegetarian chickpea curry over rice or with naan bread,
garnished with fresh cilantro.

Recipe 4: Chocolate Chip Banana Bread

Ingredients:

2 to 3 ripe bananas, mashed

1/3 cup unsalted butter, melted

1 teaspoon baking soda

A pinch of salt

3/4 cup sugar

1 large egg, beaten

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 cup semi-sweet chocolate chips

Instructions:

Preheat your oven to 350°F (175°C). Grease a 4x8 inch (10x20 cm) loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until smooth.

Stir the melted butter into the mashed bananas.

Add the baking soda and a pinch of salt to the banana mixture and stir to combine.
Mix in the sugar, beaten egg, and vanilla extract, and then fold in the flour until just incorporated.

Gently fold in the semi-sweet chocolate chips.

Pour the banana bread batter into the prepared loaf pan.

Bake in the preheated oven for about 60-65 minutes, or until a toothpick inserted into the center comes
out clean.

Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to
cool completely.

Slice and enjoy your homemade chocolate chip banana bread!

Feel free to adjust these recipes to your taste and dietary preferences. Happy cooking!