• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut each pita into eight triangles. Place on a baking sheet and toss with a large drizzle of olive oil, salt, and pepper. Bake until golden and lightly toasted, 6-10 minutes. • Let cool completely on sheet (pita chips will crisp more as they cool).

• Halve orange lengthwise; slice into 1/2-inch-thick half-moons. Halve, core, and thinly slice bell pepper into strips. Stack gouda and slice stack into thirds (you’ll have 12 pieces; 24 pieces for 6 servings).

• Lay turkey slices out on a clean surface. Top each slice with a piece of gouda. (You’ll make 12 roll-ups; 24 roll-ups for 6 servings.) • Starting from the bottom of each turkey slice, tightly roll into roll-ups. TIP: For smaller roll-ups, halve each one crosswise.

• To serve: Divide turkey roll-ups, pita chips, bell pepper strips, and orange slices between plates. Serve with hummus on the side for dipping. • To stash: Store pita chips in a container at room temperature. Refrigerate rolls-ups, bell pepper strips, orange slices, and hummus in separate containers. Pack as desired!

• In a large microwave-safe bowl, toss chocolate chips with cornstarch. Stir in milk and 1/4 tsp salt. • Microwave until chocolate chips begin to melt, 90 seconds. Carefully whisk chocolate mixture for 30 seconds. • Repeat microwaving and whisking 2-3 more times, until mixture is thick enough to coat the back of a spoon. (Keep a close eye on the chocolate while microwaving so it doesn’t boil or overflow!)

• Carefully divide pudding between three small bowls or storage containers (six bowls or containers for 6 servings). Place a layer of plastic wrap directly on top of pudding (this helps prevent a solid layer from forming on top!), then cover bowls with another layer of plastic wrap. • Refrigerate until set, at least 1 hour or up to overnight. Serve. TIP: It’s normal for pudding to separate. If it does, simply re-whisk before serving!