• Wash and dry produce. • Halve orange; slice widthwise into 1/2-inch-thick half-moons. Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick).

• Working in batches if necessary, place empanadas on a large plate in a single layer. Cover with a damp paper towel. Microwave until warmed through, 11/2-2 minutes. Carefully remove. • AIR FRYER ALTERNATIVE: Working in batches if necessary, coat an air fryer basket with cooking spray; arrange empanadas in a single layer in basket. Coat tops with cooking spray. Air fry at 375 degrees until golden brown, turning halfway through, 10-12 minutes.

• To serve: Divide empanadas between plates. Serve with tortilla chips, pico de gallo, carrots, and orange slices on the side. • To stash: Let empanadas cool completely. Refrigerate empanadas, tortilla chips, pico de gallo, carrots, and orange slices in separate containers and pack as desired!

• Halve, core, and thinly slice apples. • Place peanut butter, honey, half the chocolate chips, and 1 TBSP butter (2 TBSP for 6 servings) in a medium microwave-safe bowl; cover with plastic wrap. Microwave until peanut butter is softened and chocolate chips are melted, 30-45 seconds. Add a pinch of salt. Whisk until smooth and combined. • In a 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 and serve.