Lemon Butter Artichoke Orzo Salad

Directions

1. Add all of the feta ingredients. Blend until smooth, adding warm water a spoon at a time as needed to thin a little
2. Transfer to a serving dish, and with the back of a spoon create a swirl. Add toppings, fresh herbs, seasonings, and olive oil as desired.

1. Following the package instructions. Prepare Cutting Vedge Meatballs.

1. To a skillet, add vegan butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the meatballs.
2. To the same skillet, add garlic and the orzo. Cook until the garlic is fragrant and the orzo is toasted about 2-3 minutes. Add 2 1/2 cups water, and 1/2 tbsp balsamic vinegar. Bring to a boil over high heat and cook, stirring often, until al dente, and thickened, about 7-8 minutes. Stir in oregano and thyme at the end.

1. Meanwhile, make the artichoke vinaigrette. In a bowl, whisk together olive oil, lemon juice, and balsamic vinegar until combined. Stir in the artichokes and let sit to marinate artichokes and to let the vinaigrette enhance its flavors.

1. To serve, spread the feta onto plates. Add the orzo, seared lemons, and meatballs. Top with artichoke vinaigrette. Sprinkle on some herbs. Enjoy!