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Active: 35 min Total: 35 min

Ingredients

Metric
Servings:
4
Our House Salad:
  • Red pepper - 2 , chopped
  • Cucumber - 1/2 lb , cubed
  • Parsley - 3 sprigs , leaves torn
  • Dijon mustard - 2 tsp
  • Lemon juice - 1 Tbsp
  • Red wine vinegar - 2 Tbsp
  • Olive oil - 4 Tbsp
  • Salad greens - 1/4 lb
  • Feta - 4 oz
Greek Meat Sauce with Orzo:
  • Garlic - 3 cloves , minced
  • Onion - 1 , diced
  • Italian eggplant - 1 , cubed
  • Portobello mushrooms - 3 , diced
  • Orzo - 8 oz
  • Olive oil - 2 Tbsp
  • Cooking oil - 1 1/2 Tbsp
  • Crushed tomatoes (28 oz / 794 g can) - 1 can
  • Thyme - 1 Tbsp , dried
  • Oregano - 1 Tbsp , dried
  • Allspice - 1 tsp
  • Cinnamon - 1/2 tsp
  • Lemon - 1/2 , juice of
  • Feta - 4 oz
  • Parsley - leaves of a few sprigs

Prep

  1. Garlic / Onion / Eggplant / Portabellos - Prep as directed. (Can be done up to 3 days ahead)
  2. For salad: Red pepper / Cucumber / Parsley - Prep as directed

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Make

  1. Bring a saucepan of water to boil. Salt heavily (that water should taste like the ocean!) and add orzo or other pasta. Cook until al dente, tender but not soggy. Drain and toss with 2 tbs. (30 ml) of olive oil. Set aside.
  2. Heat a skillet over medium-high heat. Add cooking oil and then garlic and to heated oil. Once you can smell the garlic, add the diced onions with some salt. Saute until softened, ~3 minutes.
  3. Next add in eggplant and portabellos with a dash of salt. Saute for another 5 minutes.
  4. Add in crushed tomatoes and thyme, oregano, allspice, and cinnamon. Lower heat to a simmer and cook for another 10 minutes. Finish with some lemon juice, and season to taste with salt and pepper.
  5. While sauce is cooking, whisk together mustard, lemon juice, red wine vinegar, and olive oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video.
  6. Toss vinaigrette with greens, red peppers, cucumber, and parsley. Top with feta.
  7. Enjoy sauce with orzo and top with feta and parsley leaves and your house salad.

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