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Food

Tarting it up: Rhubarb adds flavor to spring

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If you’ve never indulged in rhubarb, this year you should: High in vitamins C and K (which plays an important role in bone health), and a good source of dietary fiber, it provides a pretty nutritious bang for your buck. Rhubarb also is one of nature’s top plant sources of bone-building calcium and is extremely low in calories (less than 30 calories per cup raw) — though you’ll probably end up using at least some sugar (and in some cases A LOT of sweetener) when cooking with it.

Rhubarb has long been known as “pie plant” for a reason. Too sour to eat out of hand, it’s typically paired with fruits such as strawberries or raspberries and lots of sugar to make sweet treats such as cakes, pies, breads, ice cream and jam.

But rhubarb lends itself pretty deliciously to savory dishes, too, as the chicken and shrimp recipes below confirm. If you’re the kind of person who loves veggies preserved in brine, you’ll be delighted to learn rhubarb tastes great pickled.


Beers to You: Experiencing Delirium Tremens and liking it

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Watch out for those pink elephants.

The name is a tongue-in-cheek warning, too.

The outside story: HarborMarket returns to summer venue this week

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Fresh, locally grown aparagus. That’s just one of the headliners of opening day, summer season, at Kenosha’s HarborMarket.

This Saturday, the now all-year local market moves from its winter digs at the Rhode Center for the Arts to the lakefront along Second Avenue between 54th and 56th streets and along Place de Douai by the marina. It will be the 13th season of Kenosha’s European-style farmers’ market.

If your mom fancies something fancy, consider a tea party

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Some moms want a spa day. Some moms crave chocolate. And some moms just want a little fancy pampering.

If your mom falls into that last category, consider throwing her a tea party this Mother’s Day. And it’s so much easier than it sounds. Brew up some of her favorite teas. Purchase some high-quality sweets — some beautiful candies and chocolates, as well as some delicate cakes, are ideal. True to the tea party theme, everything should be small. So if you can’t find small pastries, get some that are easily cut and divided.

Beers to You: Craft beer big and getting bigger

This is a good time to review where craft brewing stands in America.

Well-stocked selections at all points of sale are indicators of a robust industry, sure, but the Brewers Association’s newest statistics yield a surer measure.

Eat green: Sneak some healthy fats into morning muffins

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For me, this has been the year of the avocado.

In addition to using them in all the usual suspects — guacamole, cobb salads and club sandwiches — my family also has been smashing them up on toast (try topping them with tomato slices, prosciutto, a drizzle of olive oil and a sprinkle of sea salt), tucking slices in flatbread wraps and sushi rolls, tossing cubes with tomatoes and balsamic for a quick salad, or using them as a nutritious and tasty topping for egg white omelets.

Onions take center stage in flavorful feast

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It was love at first sight, confirmed at first bite.

Scanning the possibilities for recipes to accompany this feature, many looked like good candidates, but the three that made the final cut turned out to be real winners: focaccia topped with red onions, leek soup and roasted potatoes with shallots.

Get to know your onion varieties

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The expression that person a “knows his (or her) onions,” means that that person knows of what he or she speaks. More literally, it might mean that this person knows a Vidalia from a Bermuda.

Fact No. 1: Onions, and their relatives all belong to the lily family.

The onion: A lily by any other name

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They have so many tasty uses, it makes you just want to cry.

Or maybe that’s just the onions talking.

Beers to You: Enigma is a beer worth figuring out

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Enigma is full of flavors you’ll probably like, but you won’t know why.

Welcome to what will probably be your first sour beer, but there’s some sweetness that’s tantalizing.

Recipe Search

This is a list of recipes that have appeared in the Kenosha News since Jan. 1, 2010. You can search by ingredients, by type of dish, time to prepare or number of people the dish serves.

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