Another favorite Peterson has found is pan-seared salmon with a slow-simmered risotto. He has upped the wellness factor in other comfort food dishes, especially when he replaces pasta with zoodles, “a great way to cut carbs and have more of a plant-based approach to your eating habits.”

Dan Smith, director of dining services with Cura at The Marketplace at Carroll Village, Presbyterian Senior Living in Dillsburg, Pa., showcased Philly cheesesteak in a recent ‘taste of Philly’ special. Another regional (and more rural) favorite is pot pie but, as Smith points out, “in south-central Pennsylvania, we are talking about a Pennsylvania Dutch-style pot pie, which has big, thick and hearty noodles instead of a crust.”

At the University of North Texas (UNT), for the cool price of $1, customers can get a hand-dipped single scoop on a cone or in a dish at The Corner Store in the University Union. Another comfort food king—the milkshake—is just $2. Grab-and-go ice cream cups are also available, with more than 30 flavors.

Also found at UNT, this classic milkshake spells c-o-m-f-o-r-t with a straw.

Mini pizzas have been a hit as part of the meal boxes being delivered at MPS.

At Bowie State University in Maryland, the Aladdin foodservice team includes some chefs and cooks that know how to rock fried chicken in a major way.

Allegheny Valley Hospital’s Elior North America team has been creating grab-and-go-friendly bibimbap with a sunny egg on top. Sunshine in a bowl!

Florida State University’s new Tally Mac Shack concept (opened earlier this year, pre-pandemic) is well equipped to offer comfort food to go, including this glorious combo of crispy fried chicken and cheesy mac.       

The one-bowl trend is one to watch. Here, the comfort of pasta, the healthy fats of salmon and the Mediterranean diet benefits found in pesto (olive oil, nuts, green herbs) collide into a power-packed yet comforting dish. Get the recipe here.