Bring a medium pot of salted water to a boil. Wash and dry produce.

Halve, peel, and finely dice onion. Trim, peel, and finely dice carrots.

Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 7-10 minutes.

Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain.

While orzo cooks, heat a drizzle of oil in a large pan over medium-high heat. Add turkey* and season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes.

Add onion, carrots, and garlic powder. Cook, stirring occasionally, until onion starts to become translucent, 2-4 minutes. Season with salt and pepper.

To pan with turkey mixture, stir in tomato paste, stock concentrate, 1 cup water, and ¼ tsp sugar (2 cups water and ½ tsp sugar for 4 servings). Cover and reduce heat to low. Simmer, stirring occasionally, until veggies are tender and sauce has thickened slightly, 10-12 minutes. TIP: If sauce becomes too thick, add a splash of reserved pasta cooking water.

Stir in crème fraîche. Taste and season with salt and pepper.

Meanwhile, in a small bowl, whisk together mustard, half the vinegar, a drizzle of olive oil, salt, and pepper (all the vinegar and a large drizzle of olive oil for 4 servings).

Once sauce and pasta are done, in a large bowl, toss mixed greens wiith as much vinaigrette as you like.

Grate half the Parmesan over salad.

Divide pasta between shallow bowls. Top with Bolognese sauce. Grate remaining Parmesan over top. Serve with salad on the side.