• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Remove and discard any large stems from kale if necessary; chop into bite-size pieces. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice radishes into rounds. Halve lemon; squeeze juice into a small bowl. • Place kale in a large bowl; add a drizzle of olive oil and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are dark green and tender, 1 minute.

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

• While broccoli roasts, in a medium bowl, combine radishes, vinegar, 2 TBSP warm water, 1 tsp sugar, and a pinch of salt (4 TBSP warm water and 2 tsp sugar for 4 servings). TIP: Taste and add another pinch of sugar if you like a sweeter pickle! • Set aside, stirring occasionally, until ready to serve.

• In a second small bowl, whisk together mayonnaise, sour cream, garlic powder, 1 TBSP lemon juice, 1⁄2 tsp oregano, a pinch of salt, and pepper(2 TBSP lemon juice and 1 tsp oregano for 4 servings). • Add feta; stir to combine.

• Massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 1 1⁄2-2 minutes. • To bowl with kale, add grain blend, a drizzle of olive oil, salt, and pepper. Toss to combine.

• Divide kale and grains between bowls. Top with roasted broccoli and pickled radishes (draining first); drizzle with feta dressing and serve.