• Wash and dry produce. • Finely chop half the edamame (all for 6 servings). Finely chop half the shredded carrots (all for 6). • In a large bowl, combine chopped edamame, chopped carrots, cheddar, 1 TBSP oil, 2 tsp cornstarch, 1/2 tsp sugar, and a large pinch of salt (for 6 servings, use 2 TBSP oil, 4 tsp cornstarch, and 1 tsp sugar). (Be sure to measure the cornstarch—we sent more!) • Massage rice in package to break up grains. Partially open package; microwave until warmed through, 90 seconds. Fluff rice with a fork; immediately transfer to bowl with edamame mixture and stir until combined and slightly sticky, 1-2 minutes. Let cool at least 10 minutes.

• While rice mixture cools, trim and thinly slice cucumber. • Halve, core, and thinly slice bell pepper into strips. • Cut waffle into 1-inch-wide sticks. • In a small bowl, whisk together hoisin and mayonnaise until combined.

• Once rice mixture is cool enough to handle, form into 6 1/2-inch-thick round patties (12 patties for 6 servings).

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. (TIP: Depending on the size of your pan, you may need to work in batches, adding more oil in between each batch.) Add patties and cook until golden brown and crisp, 3-4 minutes per side. • Transfer to a paper-towel-lined plate. Season with salt. • AIR FRYER ALTERNATIVE: Working in batches if necessary, coat an air fryer basket with nonstick cooking spray; arrange patties side by side in basket. Coat tops with nonstick cooking spray. Air fry at 380 degrees until golden brown, flipping halfway through, 15-20 minutes.

• To serve: Divide crispy rice patties between plates. (TIP: Quarter patties into bite-size pieces if desired!) Serve with cucumber coins, bell pepper strips, and waffle sticks on the side, with creamy hoisin for dipping. • To stash: Let patties cool completely. Refrigerate patties, cucumber coins, bell pepper strips, waffle sticks, and creamy hoisin in separate containers and pack as desired!

• Halve, core, and thinly slice apples. TIP: If you have a lemon on hand, toss sliced apples with 1 TBSP lemon juice to prevent browning! • In a medium microwave-safe bowl, combine peanut butter, honey, half the chocolate chips, and 1 TBSP butter (2 TBSP for 6 servings); cover with plastic wrap. Microwave until peanut butter is softened and chocolate chips are melted, 30-45 seconds. Add a pinch of salt and whisk until smooth and combined. • In a second small bowl, combine yogurt and 1 tsp water (11/2 tsp for 6) until smooth.

• Fan out apple slices on a large parchment-lined plate (it’s OK if they overlap!). Drizzle with as much PB chocolate sauce and yogurt as you like (it’s normal for the chocolate sauce to harden slightly as it cools). Sprinkle remaining chocolate chips over top. • Storage suggestion: Wrap plate with apple “nachos” tightly with plastic wrap. Refrigerate until ready to serve!