Mushroom Salad in Garlic and Parsley Vinaigrette – Vinaigrette made in a jar to avoid the need for whisking, and easy storage later.
Endive Gratin with Ham and Gruyere Cheese
Amy's Freaky Good Apple Tart – First layer precooked on the stove, and baked on bottom rack of oven.
Amy: Shallot, one of those really important ingredients when you're making a really kind of Frenchy vinaigrette. It's a super-distinctive taste. You can't really substitute onion for shallot; itit's got the same bite that onion has, but it's also a little bit sweeter.
Amy: (about the endive gratin) This actually is a recipe that came from my husband's grandmother, and he says that whenever she talks about endive, she always reminds everybody that she lived through the Paris occupation and that endive was one of those things you could have growing down in the cellar in the wintertime so that you would have fresh vegetables.
Amy: The great thing about Granny Smith apples, they have a really crisp, bright flavor really intense apple flavor. This is my go-to apple when I'm making a tart or a pie.