• Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry produce. • Trim and thinly slice cucumber into rounds. Quarter lime. Peel and dice sweet potato into ½-inch pieces. Halve, core, and dice pear into 1-inch pieces. Finely chop cilantro. Peel and finely chop ginger. Trim and thinly slice scallions, separating whites from greens. Roughly chop peanuts.

• In a small bowl, combine vinegar, 1 TBSP hot water, 1 tsp sugar, and a pinch of salt (2 TBSP hot water and 2 tsp sugar for 4 servings). Stir in cucumber. Set aside to quick-pickle. • In a separate small bowl, combine edamame, a drizzle of olive oil, juice from half the lime, and a pinch of salt. Set aside to marinate until ready to serve.

• Toss sweet potato and pear on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 15-18 minutes.

• Meanwhile, in a third small bowl, combine sweet soy glaze, chili sauce, half the cilantro, 1 TBSP water (2 TBSP for 4 servings), and juice from remaining lime. • Melt 1 TBSP butter (2 TBSP for 4) in a small pan over medium heat. Add ginger, scallion whites, and a pinch of salt; cook, stirring frequently, until fragrant and softened, 30-60 seconds. • Stir in soy-chili sauce; remove from heat. Once sweet potato and pear are done, add to pan with sauce and toss to coat.

• Massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 1 ½-2 minutes.

• Divide grain blend between bowls. Top with sweet potato and pear, pickled cucumber, and edamame. Garnish with remaining cilantro, scallion greens, and peanuts. Serve. ***Shellfish is fully cooked when internal temperature reaches 145°.***