Happy Friday my friends! I’m back in Boston after my quick Italian venture and so happy to be home so I can get back into my routines. With September quickly approaching, the eat goood newsletter is kicking into ~unofficial New Year~ mode: efficient-as-ever meal preps, guides for getting ahead on meals, and quick yet unique dinners like the brand new one I’m sharing today.
This month’s bonus recipe pulls in bright, mediterranean-inspired flavors with a lemon-dill orzo base, juicy tomatoes, briny olives, and a marinated feta salad that’s bursting with flavor. Orzo is one of my favorite grains to swap in for rice—it cooks fast, feels a little fancy, and its silky texture soaks up all that lemony goodness.
The best part? Even though it tastes elevated, it’s so quick. While the feta salad is marinating, you can knock out the other two components, and the whole thing’s ready in about 30 minutes. It’s perfect for a weeknight dinner, but it also shines as a prep-ahead option—the flavors get even better as they sit. And this one features a protein I personally love, but don’t use too often: ground lamb. It adds a certain heartiness to the bowl, but feel free to check out swap notes below for lots of other options!
If you’re making this for lunches too, I recommend doubling the ground lamb (or doing half lamb half chicken) so you’ve got plenty to last through the week—you can even freeze it! Full prep tips and swap suggestions are included to make it your own.
Today’s newsletter not only includes this exclusive recipe—Greek-style Orzo Bowls with Marinated Feta Salad—you’re also getting a full dinner plan with a downloadable grocery list to complete your dinners for the week. And don’t forget, your breakfast and lunch plans are covered too! Head to the August Meal Prep Plan, or just scroll to the bottom of this post to get what you need for week 4! That’s every meal for the next week sorted, no decisions to make!! ✅
greek-style orzo bowls with marinated feta salad
serves 4 | prep time: 30 min | cook time: 15 min
gluten-free
