• Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
• 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 ppl). Cut remaining lemon into wedges.

• Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
• Drain and return orzo to the same pot, off heat.
• Add 1 tbsp (2 tbsp) butter. Stir until melted, 1 min. Cover and set aside.

• Meanwhile, heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1 tsp (2 tsp) oil, then peppers, tomatoes, Zesty Garlic Blend and half the garlic salt. Season with pepper. 
• Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.
• 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 1/2 tbsp (1 tbsp) oil, then turkey. 
• Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
• Carefully drain and discard excess fat.
• Add tomato sauce base and remaining garlic salt. Cook, stirring often, until fragrant, 1-2 min.
• Remove from heat. Season with pepper.
• Sprinkle 1/2 tsp (1 tsp) lemon zest over top, then stir to combine. (NOTE: Reference zest guide.)
• Cover to keep warm.

• Add spinach and lemon juice to the pot with orzo. Stir until spinach wilts, 1 min.
• Season with salt and pepper, to taste.

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

If you've opted to get turkey, add 1/2 tbsp (1 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.**