Hello!  I’m a proud nerd with a passion for cooking and a serious cookbook addiction (we're talking triple digits here). I am an engineer by education—but in the kitchen, I’m an adventurous foodie always chasing my next culinary experiment. I enjoy golfing, gardening, globetrotting, or just getting creative with ingredients, food is always at the heart of the adventure. Needless to say, I love to cook up delicious meals for my family. In fact, I’ve cooked myself into a corner—they now prefer my food to eating out! I don’t mind, though… as long as someone else is on dish duty.

For weeknight warriors and next-day lunchroom legends.Whether you’re conquering a chaotic Tuesday or meal-prepping like a champ on Sunday night, Easy Lemon Orzo has your back. It’s quick, vibrant, veggie-packed, and fancy just enough to make you feel like you have your life together (even if your laundry pile says otherwise). Bonus: the leftovers are so good, they’ll earn you a standing ovation in the office kitchen—microwave applause and all.

• ½ to 1 box of orzo

• 1–2 shallots, finely diced

• 2–3 garlic cloves, minced

• 2–3 heads of broccoli – florets shaved, stems finely chopped

• 10 oz cherry tomatoes, halved

• 16 oz spinach

• Feta cheese, to taste

• Juice of 1–2 lemons

• Salt & pepper, to taste

• Olive oil

• Secret flavor hack: chicken bouillon for the orzo water (trust us, this one’s gold)

1. Cook Your Orzo Like a ProBoil according to the box, but here’s your edge: toss in chicken bouillon to flavor the water. Drain and drizzle with a little olive oil so it doesn’t stick. (Do this in parallel with the following steps)

2. Get the Veggies GoingHeat 1–2 tablespoons olive oil in a big skillet. Add the broccoli stems first—they need a little more time. Then toss in the florets, shallots, and garlic. Sauté for a couple of minutes until the shallots are translucent and everything smells irresistible.

3. Add the Cherry TomatoesThrow them in and let them warm through, just until they start to soften.

4. Make It a PartyAdd your cooked orzo, salt and pepper to taste, and stir it all together. Pile on (or stir in) the spinach, cover for a minute or two to wilt it down, and get ready for the final flavor flourish.

5. Lemon Drop & Feta FinishSqueeze in lemon juice—as zesty as you like it—and crumble in feta to taste. Stir, taste, adjust seasoning, and try not to eat it all straight from the pan (no judgment if you do – I sometimes do).

• Pop it in your lunchbox and prepare to be envied. Reheats like a dream. Equally amazing cold, like a Mediterranean pasta salad with main-character energy.