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 with meat-free meat instead: Herbivorous Butcher's deli ham, sliced thin, 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 soy 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.

Chicken with 40 Cloves of Garlic is a classic dish that sounds likes a crazy amount of garlic, but once you try it, you'll have that "Aha!" moment. Chicken is slowly braised over roasted garlic and tarragon, creating an intoxicating combination of flavors that is irresistible. Served over mashed potatoes with mixed greens.

This dinner is coming from the Twin Cities' legendary Kramarczuk's, a Northeast landmark since 1954. While their meat displays are filled with sausages from around the world, their kielbasa is still the best-seller. Paired with Polish-style potato pancakes and homemade applesauce, this dinner will have you humming with joy.

Sometimes an unusual ingredient beckons us, urging our culinary inspiration. In this case, scallop noodles. Scallops are actually blended into the noodles! The rest of this pasta dish is a reverse engineered Coquilles St.-Jacques — meaty scallops and fleshy mushrooms with fresh herbs in a Gruyère sauce.

It's hard to believe that this soup is a balanced meal packed in one bowl. Vegetable: check. Protein: check. Carb: check. This luscious blend of cauliflower, white beans and potato is topped off with decadent white truffle oil for the perfect comfy fall soup that is undeniably yummy.

These Field Roast smoked apple sage sausages are the perfect fit for this classic German meal, starring potato pancakes and from-scratch applesauce. It's all very woodsy.

This is one of the best vegetable dishes in the roster. Saffron-infused root vegetables and chickpeas simmer while couscous comes to life in the steam. Topped with blanched almonds, this dish is full of flavor and yumminess.

This is just super delicious, and fun twist, on the everyday pizza. Chicken breast, is nestled on top of smoked gouda and mozzarella cheese, and topped with Triple Crown barbecue sauce, cilantro and red peppers.

Slurp, slurp, silence, slurp. That is the sound of enjoyment … that is the sound you will hear when you eat this soup. Noodles swim in a mineral-rich beef broth, made from simmered bones, spiced with aromatic seasoning, tomatoes and cabbage.

With a simple salt and pepper pan-fry, Arctic Char — a close cousin to salmon — stands on its own for flavor and tenderness. A skillet shiitake and garbanzo bean side makes this dinner a comforting medley of down-to-earth flavors.

One of the benefits of growing up in a Serbian family, is they fast for religious holidays like no one’s business. That means there are plenty of vegetarian preparations of dishes that will please a meat-loving crowd, like these walnut and brown rice stuffed peppers.

This vegetarian version of Taiwanese Noodle Soup is full-on flavor with Herbivorous Butcher Korean Ribs, simmered in a fragrant broth of star anise, ginger, garlic along with tomatoes, cabbage, and angelhair pasta.

I went to college in New York, and buying a knish for lunch was a regular staple of my diet. These little bundles are pastry dough wrapped around seasoned potatoes. While topping with mustard and ketchup is enough, we top ours with grated cheddar and broccoli.

As much as I like cooking, recipes like this are always my favorites because active time is minimal, clean up is easy, and flavors are divine. A simple 5-spice mix with cornmeal leaves these chicken thighs with a complex flavor and a crunchy outside. The sweet potatoes bake alongside, a quick sauté of collard greens and you’re done!

Deep dish and Chicago-style pizza are not the same thing, the latter is built like a pie with dough on the bottom and top of the filling. This recipe is from Bacino's Pizzaria in Chicago, and comes with pre-made sauce and pizza dough. This could only be more authentic if you were actually in Chicago.

Fresh crab and shrimp, flanked with asparagus, hard-boiled eggs and tomato, nestled on a bed of greens. This salad dates back to the early 1900’s, originating on the West Coast. The essential ingredient, however, is the creamy Louis Dressing, with red chili, green onions, and peppers.

This popular Indian street food that is a must-try. Samosas are smothered in spicy mint chutney, sweet tamarind chutney, chickpeas, tomato, red onion, yogurt and cilantro. Our cheater version lets you get all the flavor with half the work.

Deep dish and Chicago-style pizza are not the same thing, the latter is built like a pie with dough on the bottom and top of the filling. This recipe is from Bacino's Pizzaria in Chicago, and comes with pre-made sauce and pizza dough. This could only be more authentic if you were actually in Chicago.

These little patties are packed with protein, fiber, and tastiness. Chef Heidi Swanson is all about super-foods that are great for your body. These patties can be prepped ahead of time, and even frozen, for a do-ahead that can be made super fast another night.