Falling for squash


Just as you’re finally finishing up the mounds of zucchini that have haunted you all summer, autumn’s overabundance of butternut squash hits you. Time for some fresh ideas.

But before we get cooking, let’s talk prep. Butternut’s thick skin and rock-hard flesh can make the peeling, seeding and chopping part of the meal a challenge. No wonder those bags of prepped squash chunks at the grocer are so popular. But they also are pricy, so let’s talk tips for making the work a little easier.

Start by setting your squash on its side on the cutting board. Use a heavy chef’s knife to slice off the top (stem end) and bottom (wider end). Slicing off the bottom reveals the seedy-stringy interior. It also gives you a flat base so you can stand your squash upright without it wobbling. Now use a vegetable peeler to remove the skin.

An American original: Wild rice rich with nutrients, history


September is Wild Rice Month. Not just because it’s on the calendar at the Whole Grains Council — which it is — but because this semi-aquatic seed is harvested during a fairly short window each September.

Wild rice is as exotic as its name implies. A breed apart from white or brown rice, its unique characteristics include dark brown to black coloring, nutty flavor and chewy texture. Additionally, its delicate botany makes wild rice challenging to harvest, which translates into a higher price point than most other grains or rices.

Have fun with healthy lunches for kids


Every night before bed, Sue Patterson packs her 10-year-old daughter, Emmy, a lunch that resembles a work of art.

Picture a heart-shaped roast beef sandwich nestled into a Hello Kitty container with colorful cups of dried fruit, olives, organic cheese and yogurt-covered pretzels. Or a pink Japanese-style bento box with a California sushi roll, shelled edamame, red grapes and kiwis cut into cute fan shapes.

Banish the blues


Ripe, plentiful blueberries are such a highlight of summer that some of us are prone to getting the blueberry blues during the rest of the year.

Happily, imported and frozen blueberries make it easy to enjoy them all the time. In fact, if you’re really on your game, you can pick extra now and freeze them for later. And when later comes around, those frozen hand-picked berries make for some pretty awesome muffins.

10 things to do with all those tomatoes


There’s that day in late summer when you find the first truly ripe tomato in your garden. Maybe you pop it into your mouth right there, and think, with a satisfied sigh, “Wow.”

Then there’s that day a few weeks later when you find 127 more ripe tomatoes in your garden. Maybe you stand there, and think, with an overwhelmed sigh, “Wow.”

Canning can preserve summer flavors through long winter


Last winter was so hard that some of us thought we would eat the first blade of grass we saw come spring. Not surprisingly, when planting season came along, many people just couldn’t grow enough wonderful produce.

Now that the harvest is upon us, the question becomes: How to preserve as much of the season’s bounty as possible before — dare we say it — the first frost sets in?

Dive into a big bowl of cold soup


The sun is blazing. The sweat is dripping. The air feels as if it is sticking to your skin.

Hey, how about a nice big bowl of soup?

Cookbook helps raise funds for Meals on Wheels


When Kenosha’s Meals on Wheels program first got rolling in 1973, the cost of a home-delivered, hot, nutritious meal was $2. Today that same meal is just $5.25.

Adjusting for inflation, this is not a bad rate increase for 41 years.

Web(er) master

Watching Jason Hutchison at work with his Weber grill is like watching a painter or a sculptor at his or her craft.

I realize that what I have long considered grilling is a shadow of the real thing. I come from the early days of the Hibachi grill — just add charcoal and fire away. Indirect cooking? Not likely. Smoking? Only my family members.

A few outdoor favorites


For Jason Hutchison, grilled food sessions — aka meals — include appetizers, vegetable sides and at least two main-course proteins. The following are recipes from a recent Saturday afternoon menu. While we do not usually endorse specific brands, those mentioned below are chef-recommended.

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.


Recipes Found: