1. victoryfood:

Lavender Lemonade
Lavender Lemonade[print recipe]inspired by Native Foods
4 tbsps (1/4 cup) culinary lavender*2 cups boiling water2/3 cup sugar1 1/2 cups fresh lemon juice (about 8 lemons)2 cups cold water
* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. If you want your lemonade to turn pink, you need to get the hidcote variety (that’s the only one that turns it pink).
Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.

    victoryfood:

    Lavender Lemonade

    Lavender Lemonade
    [print recipe]
    inspired by Native Foods

    4 tbsps (1/4 cup) culinary lavender*
    2 cups boiling water
    2/3 cup sugar
    1 1/2 cups fresh lemon juice (about 8 lemons)
    2 cups cold water

    * Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. If you want your lemonade to turn pink, you need to get the hidcote variety (that’s the only one that turns it pink).

    Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.

     
  2. sweetygoodness:

Pumpkin Roll
Ingredients:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
Confectioner’s sugar for dusting
Icing:
1 cup Confectioner’s sugar
1 (8 ounce) cream cheese, softened
4 tablespoons butter
1/2 teaspoon vanilla
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice.
Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners’ sugar. Roll up cake using towels, and let cool for about 20 minutes.
In a medium bowl, combine cream cheese, butter, 1 cup confectioners’ sugar, and vanilla. Beat until smooth. 
Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners’ sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners’ sugar.

    sweetygoodness:

    Pumpkin Roll

    Ingredients:

    • 3 eggs
    • 1 cup sugar
    • 2/3 cup canned pumpkin
    • 1 teaspoon lemon juice
    • 3/4 cup flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1 cup chopped pecans
    • Confectioner’s sugar for dusting

    Icing:

    • 1 cup Confectioner’s sugar
    • 1 (8 ounce) cream cheese, softened
    • 4 tablespoons butter
    • 1/2 teaspoon vanilla

    Directions:

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
    2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice.
    3. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
    4. Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners’ sugar. Roll up cake using towels, and let cool for about 20 minutes.
    5. In a medium bowl, combine cream cheese, butter, 1 cup confectioners’ sugar, and vanilla. Beat until smooth. 
    6. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners’ sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners’ sugar.
     
  3. Lamb Shoulder Chops & Pea Couscous

    mypantry:

    I happened across some amazing looking lamb shoulder chops at the market two days ago that were on sale for a steal of a deal so I brought them home not really knowing what I was going to do with them.  I have grilled tiny lamb chops (they looked like tiny little t-bone steaks) on the grill a few times and we really liked them.  I’ve never made leg of lamb or those little lollipop looking lamb chops…quite honestly I’m kind of intimidated by them.  So the lamb shoulder chops seemed like a safe bet, something I could work with.

    When I got home from work this evening I began raiding my pantry to find something to go with the lamb.  And since I always have couscous in the pantry and peas in the freezer, I was able to put together a pretty simple yet interesting menu.  It turned out great!  I definitely recommend this for a simple and light weeknight Mediterranean fare.

    Ingredients:

    • lamb shoulder chops
    • ground cumin
    • garlic powder
    • salt & pepper (I used freshly ground pepper)
    • 1 c whole wheat couscous
    • 1 c chicken stock or broth
    • 1 c frozen peas
    • olive oil
    • lemon
    • plain greek yogurt (I use fat free)
    • fresh mint, minced

    Preparation:

    1. Preheat gas grill on high heat.
    2. Rub lamb chops with ground cumin, garlic powder, salt, and pepper.  Set aside.
    3. Bring chicken stock to a boil.  Add couscous and 1 teaspoon of salt.  Remove from heat and cover.  Let sit for 5 minutes.  Fluff with a fork.
    4. Bring 1cup of water to a boil and cook peas for approximately 2 minutes.  Drain and rinse with cold water to stop the cooking process.
    5. Combine 1 tablespoon of olive oil and the juice of one lemon in a medium bowl.  Mix well.  Stir in peas and a bit of salt and pepper to taste.  Combine the pea mixture with the couscous.
    6. Drizzle lamb chops with a little bit of olive oil.  Grill the lamb chops until they are mid-rare, making sure you get a nice sear on them before you turn them.  Remove from grill and let rest.
    7. Combine greek yogurt with mint.

    You can serve the yogurt on the plate under the couscous or as a dollop on the side for dipping the lamb….or both.

     
  4. image: Download

    expectclimategetweather:

So this was something I scrapped together from what was in the freezer, and some spices and stuff I had. Adding it to my gardening blog because it includes lemongrass that I grew. The kind of fillets I used were the Great Value frozen-brand from Walmart, but I suppose any chicken/fillets work. I only tried the Great Value because it’s what we had.
Grilled Chicken Breast Fillets
cinnamon
onion powder
lemon juice (optional lemongrass to top)
paprika
salt
And basically what I did was start to heat the fillets up in a skillet, adding the guesstimated amount of seasonings that I wanted to one side and then the other as I flipped them. Add the lemon juice towards the end, (lemongrass if you have it, it’s more of just a fragrance/topping) not too much— flip once or twice and serve!
I personally like to cook things a little longer to get a little bit of a burnt-like crisp to them, gosh these just hit the spot on a cool afternoon~

    expectclimategetweather:

    So this was something I scrapped together from what was in the freezer, and some spices and stuff I had. Adding it to my gardening blog because it includes lemongrass that I grew. The kind of fillets I used were the Great Value frozen-brand from Walmart, but I suppose any chicken/fillets work. I only tried the Great Value because it’s what we had.

    • Grilled Chicken Breast Fillets
    • cinnamon
    • onion powder
    • lemon juice (optional lemongrass to top)
    • paprika
    • salt

    And basically what I did was start to heat the fillets up in a skillet, adding the guesstimated amount of seasonings that I wanted to one side and then the other as I flipped them. Add the lemon juice towards the end, (lemongrass if you have it, it’s more of just a fragrance/topping) not too much— flip once or twice and serve!

    I personally like to cook things a little longer to get a little bit of a burnt-like crisp to them, gosh these just hit the spot on a cool afternoon~

     
  5. Raspberry Filled Chocolate Cupcakes

    growing-up-indie:

    Cupcakes

    ½  cups flour
    ½ cup cocoa powder
    2 tsp baking soda
    1 tsp salt

    ½ cup butter softened
    2 cups sugar
    2 tsp vanilla
    2 cups boiling water
    2 eggs

    Sift together dry ingredients and set aside. Cream together butter, sugar, and vanilla. Mix in boiling water, then add eggs and mix well. Gradually add dry ingredients and mix until well combined. Pour into cupcake liners bake at 350 for 25 minutes or until tops spring back. Let cupcakes cool completely and fill with raspberry filling and then frost with chocolate cream cheese frosting.

    Raspberry Filling

    1 package frozen raspberries, thawed completely
    ¼ cup white sugar
    1 tbsp lemon juice

    Combine all ingredients in saucepan until combined and slightly thickened. Cool completely before filling in cupcakes.

    Chocolate Cream Cheese Frosting

    4-1oz squares unsweetened chocolate (I used semisweet because I didn’t have enough unsweetened, so it depends on whether you prefer more of the dark chocolate richness)
    1-8oz-package cream cheese softened
    4 cups confectioners’ sugar
    1 tbsp vanilla
    1/8 tsp salt
    2 tbsp heavy cream (or just enough to get consistency of icing you want)

    Melt chocolate in double boiler or microwave. Beat cream cheese until fluffy and pour in melted chocolate and mix until well blended. At vanilla and salt then slowly mix in confectioners sugar according to consistency desired. Add heavy cream to achieve consistency as well. Then pipe or spread it on the cupcakes!

     
  6. image: Download

    chicrecipes:

Warm Cauliflower & Israeli Couscous Salad
Ingredients
1 medium head cauliflower, broken into florets
olive oil mister or cooking spray
1/2 c. pitted and halved kalamata olives
1 c. Israeli (pearl) couscous
1/4 c. chopped parsley
2 tbsp. extra-virgin olive oil
2 tbsp. fresh lemon juice
salt + pepper to taste
Instructions
Preheat oven to 400 degrees.
Spray rimmed baking sheet with olive oil or cooking spray. Place cauliflower florets on baking sheet; spray with additional cooking spray and sprinkle with salt to taste. Bake for 20 minutes, then stir in kalamata olives. Cook for 15-20 minutes more or until cauliflower is beginning to turn golden brown and olives have started to shrivel.
While cauliflower is roasting, bring water to a boil in a medium saucepan over high heat. Stir in Israeli couscous; return to boil. Reduce heat to low, cover, and simmer for 10 minutes, or until water is absorbed. (Keep an eye on the couscous as it cooks—if you overcook it, it will stick to the bottom of the saucepan!)
Combine cauliflower and olives, couscous, and parsley in a large bowl. In a small bowl, whisk together olive oil and lemon juice. Pour dressing over salad and stir to coat. Add salt and pepper to taste. Serve warm.

    chicrecipes:

    Warm Cauliflower & Israeli Couscous Salad

    Ingredients

    • 1 medium head cauliflower, broken into florets
    • olive oil mister or cooking spray
    • 1/2 c. pitted and halved kalamata olives
    • 1 c. Israeli (pearl) couscous
    • 1/4 c. chopped parsley
    • 2 tbsp. extra-virgin olive oil
    • 2 tbsp. fresh lemon juice
    • salt + pepper to taste

    Instructions

    1. Preheat oven to 400 degrees.
    2. Spray rimmed baking sheet with olive oil or cooking spray. Place cauliflower florets on baking sheet; spray with additional cooking spray and sprinkle with salt to taste. Bake for 20 minutes, then stir in kalamata olives. Cook for 15-20 minutes more or until cauliflower is beginning to turn golden brown and olives have started to shrivel.
    3. While cauliflower is roasting, bring water to a boil in a medium saucepan over high heat. Stir in Israeli couscous; return to boil. Reduce heat to low, cover, and simmer for 10 minutes, or until water is absorbed. (Keep an eye on the couscous as it cooks—if you overcook it, it will stick to the bottom of the saucepan!)
    4. Combine cauliflower and olives, couscous, and parsley in a large bowl. In a small bowl, whisk together olive oil and lemon juice. Pour dressing over salad and stir to coat. Add salt and pepper to taste. Serve warm.
     
  7. pasta with mascarpone, (chicken), sun-dried tomatoes and spinach

    birchemberger:

    Also a Pinterest recipe, from http://www.betterrecipes.com/blogs/daily-dish/2012/03/08/pasta-recipe-contest-winner/?sssdmh=dm17.593502&esrc=nwdr042912&email=525608926

    Pasta With Mascarpone Chicken Sun-Dried Tomatoes & Spinach 

    Ingredients:

    1 cup Mascarpone Cheese, at room temperature

    1 Lemon, zest and juice—I used all the juice from 1 lemon, but only a small amount of zest

    1 tsp Cracked Black Pepper

    (3 Boneless Skinless Chicken Thighs, trimmed and 1″ dice)—Can omit to make veggie

    1 1/2 Tbsp Olive Oil

    2 cloves Garlic, peeled and minced

    Salt & Pepper, to taste

    1/3 cup Chopped Sun-dried Tomatoes

    1× 9 oz bag Baby Spinach

    1× 500 Gram Pkg Pasta

    to Serve:

    Sauteed Garlic Breadcrumbs or Grated Parmigiano Reggiano or Pecorino Cheese

    Directions:

    Combine the zest, lemon juice, mascarpone and pepper in a bowl, then whisk to combine. Bring a pasta pot of salted water to a boil. Meanwhile, heat the oil in a skillet and cook the chicken until it is cooked through and just beginning to brown, 6-8 minutes. Add the garlic and cook another minute or two, then season with salt and pepper. Cook the pasta until al dente, taking it off the heat 1-2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pot and set over medium heat. Stir in the mascarpone and lemon mixture, chicken, tomatoes and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water, if needed. Serve immediately, topped with grated cheese or sauteed breadcrumbs.

     
  8. image: Download

    devilishlyskinny:

Zucchini with garlic, chilli and lemon.Serves 6-8. 
Ingredients:
4 zucchini flowers, stems removed and reserved
5 yellow squash, cut into quarters
1 green zucchini, cut into wedges
1 yellow zucchini, cut into wedges
1/4 cup (60ml) olive oil
3 cloves garlic, sliced
1 large red chilli, finely sliced lengthways
salt and pepper
3 tbsp finely grated parmesan
lemon juice to taste
Instructions:
Blanch the zucchini flower stems, squash and zucchini in plenty of boiling salted water for a couple of minutes then drain.
Heat the olive oil in a large heavy based frying pan over medium heat, then add the garlic cloves and cook, shaking the pan, for two minutes or until golden. Add the chilli, blanched stems, squash and zucchini and toss over medium heat for 2-3 minutes. Stir in the zucchini flowers, season with a but of salt and pepper, and transfer the lot to a large serving dish.
Top with the parmesan cheese and squeeze lemon juice over to taste before serving.

    devilishlyskinny:

    Zucchini with garlic, chilli and lemon.
    Serves 6-8. 

    Ingredients:

    • 4 zucchini flowers, stems removed and reserved
    • 5 yellow squash, cut into quarters
    • 1 green zucchini, cut into wedges
    • 1 yellow zucchini, cut into wedges
    • 1/4 cup (60ml) olive oil
    • 3 cloves garlic, sliced
    • 1 large red chilli, finely sliced lengthways
    • salt and pepper
    • 3 tbsp finely grated parmesan
    • lemon juice to taste

    Instructions:

    1. Blanch the zucchini flower stems, squash and zucchini in plenty of boiling salted water for a couple of minutes then drain.
    2. Heat the olive oil in a large heavy based frying pan over medium heat, then add the garlic cloves and cook, shaking the pan, for two minutes or until golden. Add the chilli, blanched stems, squash and zucchini and toss over medium heat for 2-3 minutes. Stir in the zucchini flowers, season with a but of salt and pepper, and transfer the lot to a large serving dish.
    3. Top with the parmesan cheese and squeeze lemon juice over to taste before serving.
     
  9. losing-every-extra-pound:

20 Summer Smoothie RecipesWatermelon FrostyGrapefruit Pink SmoothieStrawberry Lemonade FrostyPinkie Sweet Pomegranate SmoothieCitrus FrostyPeaches and Cream SmoothieFresh Orange Juice SmoothiePeachy Hemp Protein SmoothiePeachy Lychee DaiquiriCalm Chamomile SmoothiePina Avocado SmoothieKiwi Basil SmoothieBlue Acai SmoothieBlueberry Kickstart SmoothieBerry-Cado SmoothieStrawberry Banana SmoothieBlueberry Coconut Water FrostyDark and Frosty Acai SmoothieAlmond Butter ShakeChocolate Chai Shake
     
  10. image: Download

    prettygirlfood:

Whole Wheat Penne in Roasted Garlic Tomato Sauce with Spicy Italian Chicken Sausage
Ingredients:
3 heads garlic4 tablespoons olive oil, divided use1 ½ teaspoons salt, plus a pinch, divided use4 links Spicy Italian Chicken sausage, diced into small cubes1 small onion, diced small2 cloves garlic, pressed through garlic press2 teaspoons Italian seasoning1 teaspoon dried oreganoPinch red pepper flakes¼ cup red wine2 tablespoons tomato paste3 (14.5 ounce) cans organic, no-salt diced tomatoes¼ teaspoon black pepper8 ounce bag whole wheat Penne pasta½ cup Panko breadcrumbs1 teaspoon lemon zest2 tablespoons flat-leaf parsley, chopped, divided use¼ cup grated Parmesan cheese3 tablespoons fresh basil, thinly sliced, divided use
Preparation:
-Preheat the oven to 400 degrees, and prepare 3 small squares of foil for garlic heads.
-Cut the tops off of the 3 heads of garlic, drizzle each with about 1 teaspoon of the olive oil and sprinkle on a pinch of salt; wrap each garlic head tightly in a small piece of foil, and roast in the oven for 40 minutes; remove from oven, unwrap the heads and allow to cool; then squeeze the cloves from the papers and smash lightly with a fork to form a paste, and set aside to use in sauce.
-In a large, heavy-bottom pan or pot, add 2 tablespoons of the olive oil; once hot, add the diced chicken sausage and cook until golden-brown; next add the diced onion, and sauté for about 2 minutes; next add the garlic, the Italian seasoning, the oregano and the pinch of red pepper flakes, and give a stir, allowing to become aromatic; once aromatic, add the red wine and deglaze the pan, gently scraping all of the browned bits from the bottom of the pan; next add the tomato paste and stir, and allow to cook for about 1-2 minutes until the raw flavor is cooked out, then add the 3 cans of diced tomatoes, the reserved roasted garlic, the 1 ½ teaspoons of salt and the black pepper, and allow the sauce to simmer slightly covered for about 20-25 minutes while the Penne is cooked and the breadcrumbs are made; stir occasionally.
-Prepare the Penne pasta according to package instructions (you can add some salt and oil to the cooking water, as well).
-While Penne cooks and sauce simmers, combine the Panko breadcrumbs with 1 tablespoon of the olive oil in a small bowl, and use your fingers or a fork to incorporate together; in a small pan set over medium-low heat, add the breadcrumbs and toast, continually stirring, for about 1-2 minutes being careful not to burn the breadcrumbs; once the breadcrumbs are golden brown, remove from the pan and add back into the small dish; next add the lemon zest, 1 tablespoon of the chopped parsley and the grated Parmesan cheese to the breadcrumbs, and combine well with your fingers of a fork; set aside to use as a garnish/topping for pasta.
-Once Penne is cooked, drain and set aside to add to the sauce.
-To finish the sauce, turn heat off and add in the remaining 1 tablespoon of the chopped parsley and 1 tablespoon of the chopped basil and stir; next, add the cooked Penne directly into the sauce (or you can spoon the sauce over the Penne if easier), and toss to coat.
To Serve:
-Spoon Penne with the Roasted Garlic Tomato Sauce into a bowl, and garnish with about 2-3 tablespoons of the Parmesan-Panko Breadcrumbs, and a sprinkling of the remaining 2 tablespoons of chopped basil.
* Serves 4-6

    prettygirlfood:

    Whole Wheat Penne in Roasted Garlic Tomato Sauce with Spicy Italian Chicken Sausage

    Ingredients:

    3 heads garlic
    4 tablespoons olive oil, divided use
    1 ½ teaspoons salt, plus a pinch, divided use
    4 links Spicy Italian Chicken sausage, diced into small cubes
    1 small onion, diced small
    2 cloves garlic, pressed through garlic press
    2 teaspoons Italian seasoning
    1 teaspoon dried oregano
    Pinch red pepper flakes
    ¼ cup red wine
    2 tablespoons tomato paste
    3 (14.5 ounce) cans organic, no-salt diced tomatoes
    ¼ teaspoon black pepper
    8 ounce bag whole wheat Penne pasta
    ½ cup Panko breadcrumbs
    1 teaspoon lemon zest
    2 tablespoons flat-leaf parsley, chopped, divided use
    ¼ cup grated Parmesan cheese
    3 tablespoons fresh basil, thinly sliced, divided use

    Preparation:

    -Preheat the oven to 400 degrees, and prepare 3 small squares of foil for garlic heads.

    -Cut the tops off of the 3 heads of garlic, drizzle each with about 1 teaspoon of the olive oil and sprinkle on a pinch of salt; wrap each garlic head tightly in a small piece of foil, and roast in the oven for 40 minutes; remove from oven, unwrap the heads and allow to cool; then squeeze the cloves from the papers and smash lightly with a fork to form a paste, and set aside to use in sauce.

    -In a large, heavy-bottom pan or pot, add 2 tablespoons of the olive oil; once hot, add the diced chicken sausage and cook until golden-brown; next add the diced onion, and sauté for about 2 minutes; next add the garlic, the Italian seasoning, the oregano and the pinch of red pepper flakes, and give a stir, allowing to become aromatic; once aromatic, add the red wine and deglaze the pan, gently scraping all of the browned bits from the bottom of the pan; next add the tomato paste and stir, and allow to cook for about 1-2 minutes until the raw flavor is cooked out, then add the 3 cans of diced tomatoes, the reserved roasted garlic, the 1 ½ teaspoons of salt and the black pepper, and allow the sauce to simmer slightly covered for about 20-25 minutes while the Penne is cooked and the breadcrumbs are made; stir occasionally.

    -Prepare the Penne pasta according to package instructions (you can add some salt and oil to the cooking water, as well).

    -While Penne cooks and sauce simmers, combine the Panko breadcrumbs with 1 tablespoon of the olive oil in a small bowl, and use your fingers or a fork to incorporate together; in a small pan set over medium-low heat, add the breadcrumbs and toast, continually stirring, for about 1-2 minutes being careful not to burn the breadcrumbs; once the breadcrumbs are golden brown, remove from the pan and add back into the small dish; next add the lemon zest, 1 tablespoon of the chopped parsley and the grated Parmesan cheese to the breadcrumbs, and combine well with your fingers of a fork; set aside to use as a garnish/topping for pasta.

    -Once Penne is cooked, drain and set aside to add to the sauce.

    -To finish the sauce, turn heat off and add in the remaining 1 tablespoon of the chopped parsley and 1 tablespoon of the chopped basil and stir; next, add the cooked Penne directly into the sauce (or you can spoon the sauce over the Penne if easier), and toss to coat.

    To Serve:

    -Spoon Penne with the Roasted Garlic Tomato Sauce into a bowl, and garnish with about 2-3 tablespoons of the Parmesan-Panko Breadcrumbs, and a sprinkling of the remaining 2 tablespoons of chopped basil.

    * Serves 4-6