Potato and Bacon Pizza (family favorite) Yields 2 12” pizzas
Crust
1 pkg yeast
1 1/4 c warm water
1 tsp sugar
1 Tbsp olive oil
3 c all-purpose flour
1 1/2 tsp salt

Topping
8 slices bacon or pepperoni
5-6 medium potatoes
3 ½ Tbsp olive oil
3 medium cloves garlic, minced
2 tsp minced fresh rosemary
2 c grated sharp Cheddar Cheese
salt & pepper, to taste
1 c freshly grated Parmesan cheese

For the crust, dissolve the yeast in 1/2 c water in a large, warmed bowl. Add the sugar and set aside 10 minutes. Add the remaining water and the oil. In a small bowl, mix the flour and salt, and then gradually add to the liquid. Stir the mixture until it is stiff, and then knead it briefly in the bowl. Turn the dough out onto a floured surface and knead 5 minutes, or until the dough is smooth and elastic. From the dough into a ball. Clean and oil the bowl, then return the dough to it and cover. Allow the dough to rise in a warm place 1 hour, or until it has doubled in size. Punch the dough down, divide it in half, and form the tow halves into balls. Pace the balls on a large lightly floured surface, and press them with your hands into 6 - 7 inche circles. Cover with a dish towel and let rest 10 minutes. With a rolling pin, roll into larger circles of about 12 inches. Place the dough on 12” pizza pans or baking sheets and let rest. Preheat oven to 425 degrees F.

For the topping, in a large frying pan over medium-low heat, cook the bacon 10 minutes, or until it begins to brown. Drain the bacon on paper towels, and then chop into bits. Slice the unpeeled potatoes 1/16” thick. In a small bowl, mix the oil, garlic, and rosemary.

To assemble, sprinkle each crust with 1 c of Cheddar. Starting 1/2 inche from the outside of the crust and using the largest potato slices, overlap the slices until the surface is covered. Save the smaller slices for center rings. With a spoon, drizzle the oil mixture over the potatoes. Season with salt and pepper. Divide the bacon pieces in half and distribute evenly over the potatoes. Sprinkle 1/2 c of the Parmesan over each pizza. Bake 15-20 minutes. Serve hot.
“The Potato Harvest Cookbook” by Ashley Miller

Curried Carrot Soup
Serves 4-6
1 onion, chopped
1 clove garlic (minced)
2 stalks celery, chopped

In large soup pot sauté in 2 Tbsp olive oil until soft.

2 pounds or 1 kg carrots (chopped)
6 cups vegetable broth
2 tsp curry powder

Add and bring to a boil. Simmer until the carrots are tender about 20 minutes. Remove from heat, cool slightly and puree.

1 tsp lemon juice or 1 cup apple cider
Salt and pepper to taste

Add and stir well. Serve with a dollop of yogurt and a sprinkle of cilantro leaves.
“Simply in Season” by Mary Beth Lind and Cathleen Hockman-Wert

Chili Potatoes
(family favorite) Makes 4 stuffed potato halves
1 tsp olive oil
2 medium baking potatoes
2 tsp Sea Salt
14oz can of chili with beans or leftover homemade chili
1/2 c salsa
1/4 c finely diced green pepper
1/4 c finely diced red onion
1/2 grated sharp Cheddar cheese

Cover palms of hands with olive oil. Rub hands over potatoes. Sprinkle 1 tsp salt all over each potato. Bake directly on center rack in 425 degrees F oven for 45 minutes until tender in center when poked.

Combine chili, salsa, green pepper and red onion in medium saucepan. Heat until bubbling. Makes 2 2/3cups of chili. Cut potatoes in half. Fluff inside with a fork. Spoon 1/4 of chili mixture onto each half. Sprinkle each with 2 Tbsp cheese.
“Company’s Coming Stews, Chilies and Chowders” by Jean Pare

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We hope that you enjoy the recipes that we add to our web site as much as we have. If you have a great recipe that you have tried with our quality, Saskatchewan grown produce, please send your recipe to

jan@livingsoilfarms.ca

you may see it on the web site in the future.

Past Recipes

Tiny New Potatoes with Parsley and Mustard Dressing

Carrot Cookies