Umami Ginger Meatball Bar

• 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.