• Before starting, wash and dry all produce. 
• Add 6 cups water and 1 tsp salt to a large pot (use same for 4 servings). Cover and bring to a boil over high. 
• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Halve tomatoes.
• Roughly chop spinach.
• Zest, then juice half the lemon (whole lemon for 4 servings). Cut remaining lemon into wedges.

• To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
• Strain orzo, then return to the pot, off heat.
• Stir in 1 tbsp (2 tbsp) butter. Cover and set aside.

• Meanwhile, heat a large non-stick pan over medium-high.
• When hot, add 1 tsp (2 tsp) oil, then peppers, tomatoes, Zesty Garlic Blend and half the garlic salt. Season with pepper. 
• Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp.
• Stir in 1 tbsp (2 tbsp) water.
• Transfer veggies to a plate, then cover to keep warm.

• Reheat the same pan over medium.
• When the pan is hot, add 1 tsp (2 tsp) oil, then beef.
• Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** 
• Carefully drain and discard excess fat.
• Add tomato sauce base and remaining garlic salt. Cook for 1-2 min, stirring often, until fragrant. 
• Remove from heat. Season with pepper.
• Sprinkle 1/2 tsp (1 tsp) lemon zest over top, then stir to combine. (Like things zesty? Add more lemon zest!) 
• Cover to keep warm.

• To the pot with orzo, add spinach and lemon juice. Stir for 1 min, until spinach wilts. 
• Season with salt and pepper, if you like. 

• Divide orzo between bowls. Top with veggies and beef.
• Sprinkle with feta.
• Squeeze a lemon wedge over top, if you like.

If you've opted for double beef,  cook in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.