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  • 3 – 4 cups Josie Organics Baby Spinach & Baby Arugula
  • 1 cup Orzo
  • 1 lb. Asparagus, trimmed and chopped into bite – sized pieces
  • 4 tbsp. Olive Oil
  • 1/3 cup Lemon Juice, about 2 – 3 lemons
  • 1/3 cup Fresh Italian Parsley, chopped
  • 3 Garlic Cloves, minced
  • 8 oz. Feta Cheese, crumbled
  • (Optional) 2 tbsp. Honey
  • 1 tsp. Salt
  • 1 tsp. Black Pepper

Servings: 6-8

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 1

    Bring a large pot of salt water to a boil. Add the orzo and cook until al dente, or according to package directions.

  • 2

    Two minutes before the orzo is done cooking, add in the chopped asparagus. Drain when done cooking and allow to cool for 10 minutes.

  • 3

    In the meantime, whisk the lemon juice, olive oil, honey, minced garlic, salt, and black pepper together in a small bowl.

  • 4

    In a large bowl, add the drained and cooled orzo and asparagus with the baby arugula, baby spinach, and chopped parsley. Toss to combine, then drizzle on the dressing. Toss once more.

  • 5

    Add the crumbled feta cheese on top and enjoy!

A Bright Moment

A Bright Moment


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