4 comfort food recipes for friends and family in need

Crab frittata squares

  • 1 teaspoon olive oil
  • 2 tablespoons panko breadcrumbs
  • 8 eggs
  • 6 ounces milk
  • 1/2 teaspoon dried oregano
  • 1/2 red pepper, finely chopped
  • 2 cups shredded cabbage
  • 8 ounces of pasteurized crabmeat
  • 1/4 cup plus 2 tablespoons shredded cheddar cheese
  • Salt and pepper to taste
  • Hot sauce for garnish (optional)
  • Non-stick cooking spray


1. Preheat oven to 425°F and cover a 10″ x 10″ baking tray with nonstick spray.

2. Sprinkle panko on the bottom of the pan.

3. In a medium bowl, whisk together eggs, milk, and oregano.

4. Mix bell pepper, turnip and 1/4 cup of the cheese in a bowl. Stir until well blended.

5. Gently add the crab into the mixture. Add salt and pepper to taste.

6. Pour the frittata mixture into the prepared baking tray. Put two tablespoons of cheese on it.

7. Bake for 25-30 minutes, or until eggs are set. Remove from the oven and leave for 10 minutes before slicing the frittata into squares. Sprinkle hot sauce on top before serving (or serve with a bottle on the side).

Vegetarian soup with the option of adding meat

At Vista Verde Ranch near Steamboat Springs, Colorado, nutritious meals keep guests ready for adventurous activities like ice fishing or cross-country skiing (or just relaxing in the hot tub).

The rich vegetable stew on the farm is a home favorite that transcends the seasons (so be sure to freeze more for yourself).

“It’s a great stew, delicious any time of year, and just as delicious,” says Vista Verde’s Director of Food and Beverage, Chol McGlynn.

He adds that meat lovers can add ground turkey for a little protein boost.

Walnut, sweet potato and lentil broth

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion chopped
  • 4 large garlic cloves, minced
  • 3 cups squash, peeled, seeded, and cubed
  • 1 large sweet potato, peeled and cut into cubes
  • 3 cups vegetable broth
  • 1 28 ounces diced tomatoes
  • 14 oz can of coconut milk
  • 1/2 cup dried red lentils, washed
  • 3 tablespoons tomato paste
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon hot pepper powder
  • 1/4 teaspoon cayenne pepper or more if you like the heat
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 3 teaspoons apple cider vinegar, or to taste
  • 1 package cabbage, stalk and finely chopped


1. In a large saucepan, add the oil, onion, and garlic. Stir until smooth. Increase the heat to medium and sauté for 3 to 5 minutes, until the onions are softened.

2. Add the zucchini and potatoes and stir until combined. Add a pinch of salt and continue frying for a few minutes.

3. Add the broth, tomato cubes (with juices), coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne pepper, salt and pepper. Stir well until combined.

4. Raise the heat and bring it to a boil. Reduce the heat to medium, stir again and simmer, uncovered, for 30 minutes, stirring occasionally, until the zucchini and potatoes are tender. Reduce the heat if necessary.

5. Add apple cider vinegar as desired. Adjust other seasonings if desired.

6. Stir in turnip and cook for another 2 minutes, until vegetables are wilted.

Southern-inspired rice and beef stew

Bay leaf, sage, and celery are among the ingredients that add layers of aroma, flavor, and depth to this South Carolina-inspired recipe from chef Brandon Philly of Juniper Restaurant in Ridge Spring, South Carolina.

“With meal trains, you always want good things for leftovers, too,” he says. “It’s where the train plate goes from good to great.”

Pirlo meat and vegetables

  • 3 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 2/3 cup chopped carrots
  • 2/3 cup chopped celery
  • 2/3 cup shredded cabbage
  • 1/2 cup fresh corn
  • 1/2 cup butternut squash cubes
  • 2 tablespoons minced garlic
  • 2 tablespoons minced sage
  • 2 cups beef broth
  • 1 pound beef cut into cubes
  • 2 bay leaves
  • 1 large tomato, seeded, peeled, and chopped (or can diced tomatoes)
  • 1 cup cooked rice
  • 1/2 cup cornstarch slurry
  • salt and pepper as needed


1. Heat the olive oil in a saucepan over a medium heat.

2. Add beef and cook for about four minutes. Add onions, carrots and celery. Fry until vegetables are soft.

3. Add garlic and the rest of the vegetables and cook for another minute.

4. Add the broth, beans, tomatoes, sage and bay leaves and bring to a simmer.

5. Reduce heat and simmer for 30 minutes, stirring occasionally.

6. Combine the cooked rice and cook for another 3 minutes.

7. Add salt and pepper to taste.

8. Scoop into soup bowls and enjoy. Use slurry if necessary to thicken.


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