ICON living room
(see the salsa and chips on table?
try squinting. there, see them now?)
Tonight is a Headliners event that features architect Peter Hilger, ICON Solar House project advisor. The event organizers asked for a compilation of my recipes from the dinner parties which they plan to distribute at the lecture. (If you are interested, comment below with your email address and I will send you the complete recipe collection.)
Here is one of my favorites. Unlike most of the recipes from ICON, these lefse chips and lingonberry salsa are something I've made for years. The salsa is especially great in late summer when all of those tasty tomatoes and peppers are at their peak. Lazy cooks, and you know who you are, can cheat and just open a jar of Salsa Lisa and a jar of lingonberries and dump them in the same serving dish. If the lefse chips are too much trouble, tear open a bag of corn chips.
Appetizer – Lefse Chips with Harvest Salsa
5 lefse rounds
2 large tomatoes
1 red onion
2 garlic cloves
Assorted chili peppers such as jalapeno, poblano, Thai
½ cup lingonberry preserves
Juice from 1 lime
Preheat oven to 300 degrees. Use a pizza cutter to slice lefse into 3” triangles; coat with cooking spray. Place in single-layers between foil sheets and bake in batches for 20 minutes or until lefse is golden brown and crisp. Season with salt and cool. Store in airtight container until serving.
To make salsa, chop fine tomatoes, onion, garlic, peppers, and cilantro; toss with lingonberries and lime juice. Season to taste with salt and pepper.