Thoroughly rinse any fresh produce and pat dry. Combine green beans, potatoes, 2 Tbsp. water, 1/4 tsp. salt, and garlic pepper in provided tray. Cover tray with a damp paper towel. Microwave until warmed through, 3-4 minutes. Carefully, remove tray from microwave. Push vegetables to one side of tray. Tray will be hot! Use an oven mitt and utensil. Top green beans with cheese. Add beef and 2 Tbsp. water to empty side of tray. Cover again with a damp paper towel. Microwave until vegetables are tender and beef is warmed through, 3-4 minutes. While microwaving, combine crème fraîche, 1 Tbsp. water, pesto, and a pinch of salt in a mixing bowl. Carefully remove tray from microwave. To serve, top beef with créme-pesto mixture and potatoes with garlic aioli. Bon appétit!

Turn oven on to 375 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. In provided tray, combine potatoes, green beans, garlic pepper, 1/4 tsp. salt, and 2 tsp. olive oil. Cover with foil and place tray on baking sheet. Bake covered in hot oven until green beans begin to soften, 15-20 minutes. Carefully remove tray from oven. Push vegetables to one side of tray. Tray will be hot! Use an oven mitt and utensil. Top vegetables with cheese. Add beef to empty side of tray and top with 1 tsp. olive oil. Place tray on baking sheet and bake again covered in hot oven until green beans are fork-tender and beef is heated through, 8-12 minutes. While baking, combine crème fraîche, pesto, 1 Tbsp. water, and a pinch of salt in a mixing bowl. Carefully remove tray from oven. To serve, top beef with créme-pesto mixture and potatoes with garlic aioli. Bon appétit!