• Bring a large pot of salted water to a boil. Wash and dry produce. • Thinly slice cucumber into rounds. Halve, core, and thinly slice apple. • Once water is boiling, gently add agnolotti to pot. Cook until al dente and floating to the top, 4-5 minutes. Drain and rinse under cold water, then pat dry with paper towels. TIP: To serve right away, skip rinsing with cold water! • MICROWAVE ALTERNATIVE: Place agnolotti in a large bowl and add just enough water to cover. Cover tightly with plastic wrap and microwave until tender, 5-7 minutes. Carefully remove plastic wrap, then drain. Rinse under cold water, then pat dry with paper towels.

• To serve: Transfer marinara to a medium microwave-safe bowl; cover with plastic wrap and microwave until warmed through, 30-60 seconds. Divide agnolotti and marinara between plates. Serve with cucumber rounds and apple slices on the side. • To stash: Refrigerate agnolotti, cucumber rounds, and apple slices in separate containers and pack as desired, with marinara for dipping!

• Place peanut butter, honey, and half the chocolate chips (all for 6 servings) in a large microwave-safe bowl. Cover with plastic wrap and microwave until melted, 30-45 seconds. Whisk until smooth. • Stir in oats, coconut, and a pinch of salt until evenly combined. Refrigerate until mixture holds together easily when pinched, 5-10 minutes. TIP: Be careful not to over-chill, or mixture will be too hard to roll!

• Roll oat mixture into 8-10 1-inch balls (16-20 balls for 6 servings). TIP: The oat mixture is definitely sticky! To help with rolling, lightly oil your hands first. • To store: Keep oat bites in an airtight container at room temperature for up to 5 days.