Meatballs coated with roux gravy over creamy chive mashed potatoes with roasted green beans is a classic, comforting recipe.

Ingredients:

• 1 Yellow Onions
• ¼ oz Chives
• 12 oz Yukon Gold Potatoes
• 6 oz Green Beans
• 4 TBSP Sour Cream
• 10 oz Ground Beef
• ¼ cup Panko Breadcrumbs
• 1 TBSP Fry Seasoning
• 1 TBSP Flour
• 1 Beef Stock Concentrate
• 1 TBSP Olive Oil
• 3 TBSP Butter
• Salt (to taste)
• Pepper (to taste)

Instructions:

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce.
2. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Finely chop chives. Dice potatoes into ½-inch pieces (peel first for a smoother texture if desired). Trim green beans, if necessary.
3. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.
4. Mash with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives, salt, and pepper. Keep covered off heat.
5. In a medium bowl, combine beef, panko, minced onion, 1 TBSP water (2 TBSP for 4 servings), half the Fry Seasoning (you’ll use the rest later), ½ tsp salt (1 tsp for 4) and a pinch of pepper. Form into 10-12 (20-24 for 4) 1½-inch meatballs.
6. Place meatballs on one side of a lightly oiled baking sheet. Toss green beans on empty side of same sheet with a drizzle of oil, salt, and pepper. Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14- 16 minutes. (For 4 servings, use 2 baking sheets; roast meatballs on middle rack and green beans on top rack.)
7. Meanwhile, melt 1 TBSP butter in a large pan over medium-high heat. Add sliced onion; cook, stirring, until softened, 7-9 minutes. Add a drizzle of oil, half the flour (all for 4 servings), and remaining Fry Seasoning; cook, stirring, until lightly browned, 1-2 minutes. Whisk in ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a simmer, whisking, until thickened, 2-4 minutes. Reduce heat to low; stir in another 1 TBSP butter.
8. Season gravy with salt and pepper. Add meatballs and stir to coat. (Fresh Tip: Add a splash of water if gravy seems too thick.) Turn off heat. Divide potatoes between plates; top with meatballs and remaining gravy. Add green beans to the side. Garnish with remaining chives and serve.

Spaghetti Bolognese is one of the all time greatest comfort foods. This one is jazzed up with zucchini ribbons for a slightly healthier twist.

Ingredients:

• 2 clove Garlic
• 6 oz Spaghetti
• 1 Zucchini
• 9 oz Italian Pork Sausage
• 1 TBSP Tuscan Heat Spice
• 14 oz Marinara Sauce
• ¼ cup Parmesan Cheese
• 1 tsp Olive Oil
• 1 TBSP Butter
• Salt (to taste)
• Pepper (to taste)

Instructions:

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Mince garlic. Trim ends from zucchini. Shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to the seedy core; discard core.
2. Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
3. While pasta cooks, remove sausage from casings; discard casings. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. Stir in garlic and Tuscan Heat Spice; cook until fragrant, 30 seconds to 1 minute.
4. Once sausage is fully cooked, add marinara sauce to pan and reduce heat to medium. Simmer until flavors meld and sauce is slightly reduced, 3-4 minutes.
5. Add spaghetti, ¼ cup reserved cooking water (½ cup for 4 servings), and 1 TBSP butter (2 TBSP for 4) to pan with sauce. Toss to thoroughly combine. Separate zucchini ribbons with your hands, then stir into pasta until slightly softened, 1-2 minutes. Taste and season with salt and pepper. TIP: If sauce is too thick, add another splash of reserved cooking water.
6. Divide pasta between bowls; top with Parmesan and serve.

Mac and cheese defines comfort food. This particular recipe has four different types of cheese, as well as a cream sauce base making it extra luxurious and indulgent.

Another classic comfort food recipe is ketchup-brushed Meatloaf, roasted potatoes and carrots, and a shallot with thyme gravy.

Ingredients:

• 2 clove Garlic
• 1 Shallot
• ¼ ounce Thyme
• 8 oz Carrot
• 1 Russet Potatoes
• ¼ cup Panko Breadcrumbs
• 10 oz Ground Beef
• 2 TBSP Ketchup
• 1 TBSP Flour
• 1 Beef Stock Concentrate
• 2 tsp Olive Oil
• 1/2 TBSP Butter
• Salt (to taste)
• Pepper (to taste)

Instructions:

1. Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Halve and peel shallot. Grate one half with a grater into a medium bowl (use a large bowl for 4 servings); mince other half. Mince garlic. Strip thyme leaves from stems and roughly chop. Halve carrots lengthwise. Cut potato into ½-inch-thick wedges.
2. Toss carrots on one baking sheet with a drizzle of olive oil, salt, and pepper. Toss potato on a separate baking sheet with a drizzle of olive oil, salt, and pepper. Roast, flipping halfway through, until browned and tender, 25-30 minutes total (we’ll add more ingredients to sheet with the potato after 7 minutes).
3. Meanwhile, to bowl with grated shallot, add beef, garlic, ¼ cup panko (½ cup for 4 servings), half the thyme, salt, and pepper (we used ¾ tsp kosher salt; use 1½ tsp for 4 servings). Gently combine, then shape mixture into two 1-inch-tall loaves (four for 4 servings).
4. Once potato has roasted 7 minutes, remove from oven, leaving carrots roasting. Push potato to one side of sheet. Place meatloaves on opposite side, then brush tops of loaves with half the ketchup (use all the ketchup for 4 servings). Return to oven and continue roasting until meatloaves are cooked through, 15-18 minutes more.
5. Meanwhile, melt ½ TBSP butter (1 TBSP for 4 servings) in a medium pan over medium heat. Add minced shallot and remaining thyme. Cook, stirring, until softened, 3-4 minutes. Sprinkle flour into pan, stirring vigorously to combine. Whisk in stock concentrate and ½ cup water (1 cup for 4 servings). Bring to a simmer and let bubble until thickened and saucy, 3-4 minutes. Season with salt and pepper.
6. Slice meatloaves crosswise. Divide meatloaves and veggies between plates. Spoon gravy over meatloaves and serve.