Chicken Alfredo, Garlic Bread and Garden Salad

Ingredients

• 1 loaf Baguette (About 16-18 inches long)
• 0.5 cup Unsalted Butter (Softened to room temperature)
• 5 cloves Garlic (Freshly minced)
• 2 tbsp Fresh Parsley (Finely chopped)
• 0.25 cup Grated Parmesan Cheese (Optional, for extra flavor)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare Oven and Bread

   • Preheat your oven to 400°F (200°C).
   • Using a serrated knife, slice the baguette into 1-inch thick slices. You can slice all the way through for individual pieces or only 3/4 of the way through for a pull-apart loaf.
2. 2

   Create the Garlic Butter Spread

   • In a medium bowl, add the softened unsalted butter, freshly minced garlic, chopped fresh parsley, salt, and freshly ground black pepper.
   • If using, stir in the grated Parmesan cheese.
   • Mix with a fork or spatula until all ingredients are thoroughly combined into a smooth, creamy paste.
3. 3

   Assemble the Garlic Bread

   • Place the bread slices on a large baking sheet, arranging them in a single layer.
   • Generously spread the garlic butter mixture evenly over one side of each slice of bread. If making a pull-apart loaf, spread the butter between each cut.
4. 4

   Bake to Golden Perfection

   • Place the baking sheet in the preheated oven.
   • Bake for 10-12 minutes, or until the butter is melted and bubbly, and the edges of the bread are golden brown and crispy.
   • For an extra crispy top, switch the oven to broil for the last 1-2 minutes. Watch it very closely to prevent burning.
5. 5

   Serve Warm

   • Remove the garlic bread from the oven.
   • Let it cool for a minute or two before serving. Garnish with a little extra fresh parsley if desired.

Ingredients

• 1 pcs romaine lettuce (large head, chopped (about 8 cups))
• 1 cup cherry tomatoes (halved)
• 1 pcs cucumber (medium, sliced)
• 1 pcs carrot (large, shredded)
• 0.5 pcs red onion (medium, thinly sliced)
• 1 pcs green bell pepper (medium, chopped)
• 1 cup croutons (for topping)
• 0.25 cup olive oil (extra virgin)
• 0.25 cup red wine vinegar
• 1 tbsp dijon mustard
• 1 pcs garlic (clove, minced)
• 1 tsp sugar (optional, for balancing acidity)
• 0.75 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the salad vegetables. Wash and chop the romaine lettuce. Halve the cherry tomatoes, slice the cucumber and red onion, and chop the bell pepper. Shred the carrot. Place all prepared vegetables in a large salad bowl.

2. 2

   Make the vinaigrette dressing. In a small bowl or a jar with a lid, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, sugar, salt, and black pepper. Whisk vigorously or seal the jar and shake well until the dressing is emulsified and well combined.

3. 3

   Toss and serve the salad. Just before serving, pour about half of the dressing over the vegetables and toss gently to coat. Add more dressing as needed to your preference. Top with croutons and serve immediately.