• Wash and dry produce. • Thinly slice cucumber into rounds. Halve orange; slice crosswise into 1/2-inch-thick half-moons. Halve grapes if desired.

• Halve meatballs. Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add meatballs and cook, turning occasionally, until warmed through and lightly browned, 4-5 minutes. • Drizzle sweet soy glaze over meatballs; stir to coat. Cook until sauce is warmed through, about 30 seconds. Remove from heat.

• While meatballs cook, massage rice in package to break up grains; snip to partially open. Microwave for 90 seconds. Add 1 TBSP butter (2 TBSP for 6 servings). Fluff with a fork until butter melts; season with salt and pepper.

• To serve: Divide rice between plates; top with saucy meatballs and serve with cucumber rounds, orange slices, and grapes on the side. • To stash: Let meatballs and rice cool completely. Refrigerate meatballs, rice, cucumber rounds, orange slices, and grapes in separate containers and pack as desired for lunch!

• Adjust rack to middle position. Preheat oven to 350 degrees. • Place 2 TBSP butter (4 TBSP for 6 servings) in a large microwave-safe bowl. Microwave until butter melts, 30-45 seconds. Add 2 tsp sugar (3 tsp for 6) and 1/2 tsp cinnamon (3/4 tsp for 6) to same bowl; whisk to combine. • Add pretzel bites to bowl with cinnamon-sugar butter; toss to evenly coat. • Spread out coated pretzel bites in a single layer on a baking sheet (drizzle any remaining cinnamon-sugar butter over top). Bake on middle rack until lightly glazed and warmed through, 6-8 minutes.

• Meanwhile, in a small bowl, whisk together yogurt and jam until combined. • Serve cinnamon-sugar pretzel bites with peachy yogurt dipper. • To store: Keep pretzel bites in an airtight container at room temperature. Refrigerate peachy yogurt dipper in a separate airtight container.