Once water is boiling, add orzo and cook until al dente, 8-10 minutes.

Remove from burner.

Drain in a wire-mesh strainer. Set aside.

While orzo cooks, continue recipe.

Stem and tear dill.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

In a mixing bowl, combine turkey, panko, half the garlic salt (reserve remaining for orzo), half the dill (reserve remaining for garnish), and half the cheese (reserve remaining for garnish). Form mixture into eight equally-sized meatballs.

Place meatballs on prepared baking sheet. Top with 2 tsp. olive oil and a pinch of salt and pepper.

Roast in hot oven until turkey reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

While meatballs roast, continue recipe.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add spinach, remaining garlic salt, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until spinach is wilted, 1-2 minutes.

Add cooked orzo and butter and stir until butter is melted and orzo is heated through, 30-60 seconds.

Remove from burner.

In another mixing bowl, combine crème fraîche, 2 tsp. lemon juice, 1/4 tsp. salt, a pinch of pepper, and 2 tsp. water. Set aside.

Plate dish as pictured on front of card, topping crema with meatballs and garnishing with remaining dill and cheese. Squeeze lemon wedges over dish to taste. Bon appétit!