• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • In a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now! **Cut broccoli into bite-size pieces if necessary.**

• Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Roughly chop cilantro.

• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• While carrots roast, in a large bowl, gently combine beef*, panko, 1 TBSP umami ginger sauce (2 TBSP for 4 servings), salt (we used 1⁄2 tsp; 1 tsp for 4), and pepper. (You’ll use the rest of the umami ginger sauce later.) Form into 10 11⁄2-inch meatballs (20 meatballs for 4). • Arrange meatballs on a second lightly oiled baking sheet. Roast on middle rack until browned and cooked though, 12-15 minutes.

• Meanwhile, in a small microwave-safe bowl, combine ponzu, remaining umami ginger sauce, and 1 TBSP vinegar (2 TBSP for 4 servings). Cover with plastic wrap and microwave until warmed through, 60-90 seconds. TIP: If you like a sweeter sauce, stir in a pinch of sugar from your pantry. • In a separate small bowl, combine mayonnaise and Sriracha to taste.

• In a medium bowl, combine cucumber, remaining vinegar, 1 tsp sugar (2 tsp sugar for 4 servings), and a pinch of salt and pepper. **Place broccoli in a second large microwave-safe bowl. Cover tightly with plastic wrap; poke a few holes in wrap. Microwave until tender, 3-4 minutes. Carefully uncover (watch out for steam!) and toss with salt and pepper.**

• Fluff rice with a fork. • Serve rice, roasted carrots, umami ginger meatballs, cucumber salad, umami ponzu sauce, Sriracha mayo, cilantro, and crispy fried onions family style and let everyone build their own plate. **Serve broccoli alongside meatball bar.** ***Ground Beef is fully cooked when internal temperature reaches 160°.***