Preheat the oven broiler on low.

Fill a large pot halfway with water and set over high heat until boiling. Add salt to season the water. While the water is heating, prep ingredients.

Prep the salad ingredients per instruction above.

Prep the garlic and parsley for the alfredo per instruction above.

Boil the fettuccine: Once the water is boiling, add fettuccine and cook according to package instructions.

Prep the garlic bread: Spread the butter onto the bread. Evenly sprinkle with garlic powder, oregano, salt and pepper. Place on a baking sheet.

Make the alfredo sauce: In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream and let reduce for 5 to 8 minutes. While reducing, make the vinaigrette and broil garlic bread.

Grate the garlic into a bowl and whisk in the dijon, vinegar, and olive oil until fully combined. Season with salt and pepper.

Place the garlic bread under the broiler until golden.

Finish the alfredo sauce: Add half of the parmesan cheese to the mixture and whisk well until smooth.

Drain the pasta, reserving a small amount of pasta water (the pasta water is full of flavor and can be used to thin out the sauce).

Finish the alfredo: add the drained pasta to the alfredo sauce and toss to coat. Garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out. Toss with parsley.

Make the salad: Toss all ingredients together with the dressing before serving.

Make the citrus punch: stir all of the ingredients together until fully combined.

Serve: Enjoy half of the fettuccine alfredo with salad, garlic bread, and citrus punch. Save the other half of the fettuccine alfredo for Friday's lunch.