• Before starting, wash and dry all produce. 
• To a large pot, add 6 cups water and 1 tsp salt (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 hot, add 1 tsp (2 tsp) oil, then protein shreds. 
• Cook for 6-8 min, tossing occasionally, until cooked through.** 
• 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 protein shreds.
• Sprinkle with feta.
• Squeeze a lemon wedge over top, if you like.

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat.