Make the croutons: Preheat the oven to 350°F (176°C). Drizzle olive oil over bread cubes, season with salt and pepper, and toss to coat. Spread on a baking sheet and bake for 10–12 minutes, until golden and crisp. Set aside to cool.

Prepare the Caesar dressing: In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in olive oil while whisking. Whisk in Parmesan and season with salt and pepper.

Bring a large pot of water to a boil. While it heats, warm olive oil in a sauté pan over medium heat.

Cook the chorizo: Add chorizo to the pan, breaking it into small pieces. Cook until no longer pink. Add garlic and rosemary and cook for 30 seconds, then remove the pan from heat.

Make the carbonara sauce: In a bowl, beat eggs with Parmesan.

Cook the spaghetti: Boil spaghetti until al dente. Use tongs to transfer it directly to the chorizo pan.

Finish the carbonara: Mix in the egg-Parmesan mixture, tossing to coat. Add reserved pasta water gradually until creamy. Garnish with extra Parmesan, parsley, and black pepper.

Assemble the Caesar salad: In a large bowl, toss romaine lettuce with Caesar dressing and croutons.

Make the chia fresca: Combine water, maple syrup or honey, chia seeds, blueberries, and a pinch of salt. Let sit for 5 minutes for chia to bloom. Garnish with mint.

Serve the chorizo carbonara, Caesar salad, and blueberry chia fresca.