• Adjust rack to top position and preheat oven to 450 degrees. Bring peanut butter to room temperature. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Peel and mince ginger until you have 1 tsp (2 tsp for 4 servings). Trim and thinly slice scallions, separating whites from greens; mince whites. Roughly chop peanuts.

• Toss broccoli on a baking sheet with a drizzle of oil, a big pinch of salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

• Meanwhile, in a medium bowl, whisk together peanut butter, chili sauce, half the soy sauce (you’ll use the rest in the next step), half the vinegar (all for 4 servings), half the sesame oil (all for 4), and 1/4 tsp sugar (1/2 tsp for 4) until combined. • Slowly whisk in 3 TBSP olive oil (6 TBSP for 4) until smooth. Whisk in 2 tsp warm water (4 tsp for 4) until dressing is smooth. Season with salt and pepper to taste.

• In a second medium bowl, gently combine pork*, ginger, scallion whites, garlic powder, remaining soy sauce, salt (we used 1/2 tsp; 1 tsp for 4 servings), and pepper. • Form into 6 11/2-inch meatballs (12 meatballs for 4). TIP: Rub hands with a little oil first to prevent sticking. • Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs; gently press down with a spatula to form 1/2-inch-thick patties (TIP: Depending on the size of your pan, you may need to cook in batches.) Cook until browned and cooked through, 2-3 minutes per side.

• In a large bowl, combine mixed greens, broccoli, peanuts, half the carrots (all for 4 servings), and as much dressing as you like (save a spoonful of dressing for serving); toss until thoroughly coated. Taste and season with salt and pepper if desired.

• Divide salad between bowls; top with pork patties. Drizzle patties with remaining dressing. Garnish with scallion greens and serve. Ground Pork is fully cooked when internal temperature reaches 160°.