Pizza Sauce / Nettle Soup / Consider Lard

Blog Post & Recipe: Rich Red Pizza Sauce

The sauce itself is loaded with flavor from the fresh herbs, garlic and imported Italian canned tomatoes. The red wine cooks down and adds depth to the other ingredients.

Article & Recipe: Eat Stinging Nettles

I tend to stick to using them for very savory foods like pesto (subbing a wad of blanched nettles for half the basil) and gratins (using nettles instead of kale or Swiss chard) ... I guess I’d say the flavor is somewhat like a more iron-rich spinach, if that makes any sense.

Scandinavian Nettle Soup

Blog Post: Consider Lard

There are two main methods to make or "render" lard: wet and dry. In wet rendering you boil the fat in water. To dry render you simply melt it in a dry pan and skim off any crunchy bits of meat and skin. (Salted, these become the world's best scratchings.) Wet-rendered lard has a clean, neutral flavour and a high smoke point, while dry-rendered is a nut-brown colour, smokes at a lower heat and tastes faintly of well-roasted pork.