CAN'T GET ENOUGH

24th & Market in Ballard 4pm-2am daily Happy Hour on Saturday and Sunday, noon-6pm 206.784.0699 Must be 21+ http://www.ochoballard.com/

Veggie Lasagna   5: STAR 1\4 cup Carrots 1\4 cup Onion and Zucchini (mixto) 2 cloves Garlic 1\4 cup Corn 1\4 cup Cauliflower 1\4 cup Broccoli 1 to 2 cups Ground Beef, Turkey Meat (optional) 1 egg 1 18 once of ricotta cheese Fresh parsley; finely chopped Mozzarella/White “blend” cheese, and/or cheddar, and white cheddar is delicious 1 can of your favorite Ragu sauce (chunky mushroom is delicious) "No boil" lasagna noodles Tin foil to cover I cooked the meat with garlic and onions, add the cauliflower, carrots, and broccoli veggies first in olive oil (they take longer to cook). Add the rest of the veggies in olive oil to break down and soften. In a small bowl, mix the ricotta cheese with fresh parsley and the whisked egg. In a baking dish add layer of spaghetti sauce, noodles, meat, veggies, and cheese. Tip: Add the ricotta cheese onto the noodles for better results. Cook for about 35 to 40 minutes covered with tin foil. The last 10 mins of cooking rem...

"Apple pie" conjures warmth, aroma, taste, and togetherness. This one is filled with Granny Smith apples and is tucked into a buttery crust. Ingredients Serves 10 to 12 2 tablespoons all-purpose flour, plus more for dusting Store bought pie dough (2) OR Sylvia's Simple pie crust (under desserts) 3 fuji apples and 1 granny Smith apple, peeled, cored, and sliced 3/4 cup sugar, plus additional for pie top Zest and juice of 1 lemon 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg Pinch ground cloves 2 tablespoons unsalted butter large egg, beaten Directions Heat oven to 375 degrees. On a lightly floured surface, roll out pie crust into a slightly larger than the other. Press one pastry circle into the pie plate. Poke with vent holes in the bottom. Add to oven at 350 for 11 to 15 mins. In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cut several stem vents in the middle of the top. Seal by ...

1 yellow vine-ripe tomoato; sliced 1\4 thick 1 red vine-ripe tomato; sliced 1\4 thick 1\4 red onion sliced 1\4 thick 16 pieces (2 vines) of fresh basil 1 package of sliced mozzarella cheese 1\4 cup balsamic vinaigrette 5 tablespoon olive oil pinch of salt and pepper Mix all veggies except basil together with in a medium bowl. Add olive oil and balsamic vinaigrette and whisk together with salt and pepper, pour over veggies. let sit for about 10 mins and then serve. Add basil once served salad onto place. This keeps the basil fresh and adds a strong flavor to eat piece of mozzarella.

BBQ Chicken Salad For the Avocado Vinaigrette: 2/3 cup olive oil 1/3 cup rice vinegar 1 medium shallot, chopped 3 tablespoons peach jam 1 medium ripe avocado Salt and pepper to taste For the Blue Cheese Vinaigrette: 2/3 cup olive oil 1/3 cup rice vinegar 1 medium shallot, chopped 1-2 garlic cloves, dry pan roasted and chopped 2 tablespoons peach jam 1 cup sour cream 1 cup blue cheese or Gorgonzola Salt and pepper to taste For the potatoes: 2-3 pounds red potatoes, washed 1 stick butter 1 medium shallot, minced 1 small bunch parsley, finely chopped For the chicken: Chicken breasts BBQ sauce-use your favorite brand For the salad: Mixed greens Tomatoes, chopped Black beans, rinsed and drained Corn French fried onions To make the avocado vinaigrette-put all of the ingredients into a food processor or blender. Mix until smooth. To make the blue cheese vinaigrette-put all of the ingredients into a food processor or blender. Mix until smooth. If the dressing is too thick, add a drizzle of ext...