Chef Omar’s Braised Lamb Shank
Chef de Cuisine Omar Hegazi shares a recipe for a braised lamb shank, perfect for a holiday feast.
Go Back
October Food Festival Recipe: Apple
BRUSSEL SPROUT, GREEN APPLE & SWISS CHARD SALAD
Each month, our Great Performances menus feature seasonal ingredients.
It’s our way of celebrating the earth and bringing our special touch to every menu.
This recipe makes for a lovely autumn side dish or may also be served cold as a salad.
Serves 4
INGREDIENTS
PROCEDURE
12 oz Brussels sprouts, halved, blanched
2 oz + 3 oz grapeseed oil
6 oz + 8 oz Granny Smith apple, cut in ½” inch cubes
6 oz baby turnip, sliced in rounds
1 large leaf + ½ cup Swiss Chard, cut in fine julienne
1 oz pumpkin Seeds, toasted
1 shallot, minced
3 mint leaves
¼ cup + 1 oz lime juice
2 oz apple cider vinegar
¼ tsp ground fennel
Salt and pepper
Prepare the Green Apple Vinaigrette.
In a blender, process 8 oz cubed Granny Smith, ½ cup chopped Swiss chard, 1 minced shallot, 3 mint leaves, 1 oz lime juice, 2 oz apple cider vinegar, ¼ tsp ground fennel, 3 oz grapeseed oil until extremely smooth.
Adjust seasoning with salt and pepper to taste.
Prepare the Salad
Toss 6 oz cubed apples with ¼ cup lime juice.
Heat 2 oz grapeseed oil in a sauté pan.
Add Brussels sprouts, tossing until seared.
Season with salt and pepper.
Remove from heat and toss in prepared 6 oz apple, turnip, and Swiss chard leaf.
Transfer to a warm serving platter, drizzle with green apple vinaigrette and top with toasted pumpkin seeds.
If serving as a cold salad, allow brussels sprout to cool after cooking.
Transfer to a salad bowl before adding the remaining ingredients.
EMBRACE WELLNESS TIP
Apples contain pectin, a type of fiber that is a prebiotic.
Prebiotics act as food for our good gut bacteria.
Keep your gut happy and healthy by cooking with apples!
More Recipes
Anastassia’s Holiday Honey Pryanik Cookies
Inspired by Anastassia’s Russian roots, these soft honey cookies are easy to mix, fun to shape, and perfect for little helpers to decorate.
Holiday Cooking with the Deuel Family
A comforting centerpiece, this slow-roasted chicken blends professional technique with home-style warmth. Set over a bed of vegetables that caramelize as they cook, it’s an easy yet impressive dish for any gathering.
December 2025 Food Festival: Pumpkin Seeds
This month’s Food Festival spotlights pumpkin seeds with a chef-crafted sage pumpkin seed brittle, plus pro tips and serving inspiration.
A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Farm-to-Table Thanksgiving Recipes from Katchkie Farm
Download the Cookbook A Thanksgiving Message from Our Farm Family As the fields in Kinderhook settle into their quiet winter rhythm, we take a moment
Chefs’ Choir: Celebrating Thanksgiving
Our group of professional chefs at Chefs’ Choir™ shares some of their favorite meals to make around Thanksgiving.
November 2025 Food Festival: Cranberries
This month’s Food Festival celebrates cranberries with a chef-crafted cranberry sauce recipe, pro tips, and serving suggestions for your holiday table.
Related Posts
No records found for the
search criteria entered.
-
Chef Omar's Braised Lamb Shank
Chef de Cuisine Omar Hegazi shares a recipe for a braised lamb shank, perfect for a holiday feast...
-
Anastassia’s Holiday Honey Pryanik Cookies
Inspired by Anastassia’s Russian roots, these soft honey cookies are easy to mix, fun to shape, and perfect for little helpers to decorate...
-
Holiday Cooking with the Deuel Family
A comforting centerpiece, this slow-roasted chicken blends professional technique with home-style warmth...
