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Made famous by the Waldorf-Astoria Hotel in New York City, this salad was created by the maître d'hôtel in 1896 (!). An instant success, it's name persists over 100 years later. This salad is on the menu for Homegrown Foods for two reasons: 1) it is probably the only fruit-heavy item you'll see for dinner; and 2) it's the one salad that kids can't deny.

A cannonball is ham and cheese sandwiched in dinner rolls buttered with a mustard-poppy seed compound. The buns get wrapped in foil and bake until they are little bombs of joy. The recipe makes plenty extra to store and make a quick from-the-freezer fix for another wintery night.

My favorite understanding of rundown is "Jamaicans serve this when their budget is rundown". It is a Jamaican name for a thick sauce made with coconut milk and whatever else is abundant, like seafood or chicken. This curry is delicious, but what makes it over the top (besides the luscious crab) is the Nuclear Nectar hot sauce. Dang, it's good!

This is my go-to macaroni and cheese recipe, which seems like the perfect dinner for some blustery Halloween weeknight. Delivered with Ellsworth, Wisconsin extra-sharp cheddar cheese and breadcrumbs from Rustica baguettes. Hello comfort food at its finest!

These gooey wonders have all the greatness of the original, but are loaded with a yummy veggie mix, packed into a dollar bun with cheese and mustard-poppy seed butter.

Finding crowd-pleasing vegan recipes isn’t very easy to do, but these Japanese tofu bites fit the bill. Each little square is fried, then stuffed with grated ginger, caramelized sauce and topped with minced scallions. The salty and spicy Japanese-style soft pickled cabbage is a crunchy complement, along with steamed broccoli with sesames.