To prep the pasta, preheat the oven to 400°F. Line 2 sheet pans with foil. Trim and cut the Brussels sprouts in half. Pile them on one of the prepared pans, drizzle with 3 tablespoons olive oil, season with salt and pepper, and toss to coat. Cut the delicata in half, scoop out the seeds, and cut crosswise into half moons about ½-inch thick. Pile the delicata on the other pan, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Transfer both pans to the oven and roast until tender, about 20 minutes.

Meanwhile, bring a pot of salted water to a boil. Add half of the orecchiette and cook until al dente, about 11 minutes or 1 minute less than the package instructions. Drain the pasta and reserve ¼ cup of the pasta water.

When the vegetables are ready, in a large bowl, combine the vegetables, pasta, reserved pasta water, and pesto and toss to combine. Season with salt and pepper. Let cool, transfer to an airtight container, and store in the refrigerator.

To prep the chili verde, rinse and drain the beans. In a pot over medium heat, warm 2 tablespoons olive oil. Add the tomatillo salsa and 1 cup broth or water and bring to a simmer. Add the beans and half of the shredded pork and simmer to warm through and let the flavors combine, 5 minutes. Season to taste with salt. Let cool, transfer to an airtight container, and store in the refrigerator.

To prep the sandwiches, core and thinly slice the Asian pear. Slice a handful of green onions. Pick a handful of the cilantro, toss the stems, and chop the leaves. In a bowl, combine the cabbage, Asian pear, green onions, and cilantro. Drizzle with the juice of ½ lemon and 2 tablespoons olive oil, season with salt, and turn to coat. Transfer to an airtight container and store in the refrigerator.