Step 1

• Wash and dry produce. • Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick).

Step 2

• Place dumplings in a large microwave-safe bowl (be sure to set dumpling sauce aside; you’ll use it in the next step). Cover dumplings with a damp paper towel; cover bowl with plastic wrap. Microwave until dumplings are steamed and warmed through, 2-3 minutes. • STOVETOP: Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add dumplings, flat sides down, and cook for 1 minute. (For 6 servings, you may need to work in batches.) Carefully add 1⁄3 cup water; cover and cook until water has evaporated and bottoms are crispy, 4-5 minutes.

Step 3

• Heat a drizzle of oil in a small pan over medium-high heat. Add edamame and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. • Stir in dumpling sauce. Cook until sauce has mostly reduced, about 30 seconds.

Step 4

• To serve: Divide dumplings and edamame between plates and serve with carrots and pineapple. • To stash: Let dumplings and edamame cool completely. Refrigerate dumplings, edamame, carrots, and pineapple in separate containers and pack as desired.

Step 5

• Halve, core, and thinly slice apples. TIP: If you have a lemon on hand, toss sliced apples with 1 TBSP lemon juice to prevent apples from browning! • 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).

Step 6

• Fan out apple slices on a large parchment-lined plate (it’s OK if they overlap!). Drizzle with as much peanut butter chocolate sauce and yogurt as you like. (TIP: 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! Chicken Dumplings are fully cooked when internal temperature reaches 165°.