A Little Slice of Heaven. by violet

There is a place in West Seattle, a Mecca to all baked goods.  A small shop that is dedicated to the art of making things from scratch. 

Bakery Nouveau is tucked into the main drag of the Alaska Junction, it' small store front would be easy to walk by if there weren't a line out the door. 

 

The inside is warm and inviting with weathered hardwood floors with glasses cases filled with all kinds of delicious treats – bread, pastries, chocolates and even pizza. 

JP and I have been known to go there on a Saturday or Sunday mornings to get a croissant and latte.  

The croissants are so good that it’s hard to order anything else when you are there. When a spinach and feta croissant is staring back at me from one of those cases, I can’t just leave it there.   

They are probably most famous for the twice-baked almond croissant and for good reason. The inside to an ooey-gooey piece of heaven. 

One rainy Friday night, I stopped by and picked up a mushroom and pancetta pizza.  As you might expect a bakery delivers a pizza with a serious crust.  It turned the act of eating pizza into an event.  It wasn’t sweet but it was decadent. 

I made the mistake of following them on Twitter.  I say mistake because now in the middle of my work day I know the are cooking up something so delicious I can almost smell it 15 miles away. 

Violet in Me Too black flats

kim can cook #1. by orange

alright friends, i've headed into the kitchen. and without a microwavable dinner. i was on a "last minute lasagna" mission...and it worked out!

of course there were some minor speed bumps. such as:

- can you use fresh spinach instead of frozen spinach?

- where in the store is frozen spinach?

I definitely had some Jessica Simpson "tuna" moments.

here's the recipe:

Ingredients
1 26-ounce jar pasta sauce
2 30-ounce bags frozen large cheese ravioli, unthawed
1 10-ounce box frozen chopped spinach, thawed and squeezed of excess water
1 8-ounce bag shredded mozzarella
1/2 cup grated Parmesan

Directions
Heat oven to 350° F.

Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce.
Arrange 12 ravioli on top and scatter the spinach over them.

Top with half of each cheese.

Cover with another layer of ravioli and the remaining sauce and cheese.
Cover with foil and bake 25 minutes.

Uncover and bake 5 to 10 minutes more or until bubbly.

tah-dah!

the husband helping out. welcome to the gun show.

and the frozen spinach

putting on the 2nd layer

the end!