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Makes 8 servings

3 cups/ 750 ml penne (about 10 oz/300g)

2 cans (each 5.7 oz/ 170 g) water-packed tuna, drained

1 cup / 250ml diced yellow bell pepers

2 tbsp/ 25 ml chopped chives

Dressing

2 tbsp / 25 ml red wine vinegar

2 tbsp 25 ml olive oil

2 tsp / 10 ml Dijon mustard

1 tsp / 5ml brown sugar or Xylitol

1/2 tsp / 2 ml minced garlic

1/2 tsp 2 ml minced gingerroot

Salt and pepper to taste

1. In a large pot of boiling water, cook penne according to package directions or until tender but firm. Drain. Rinse under cold water; drain. Transfer to a large bowl. Add tuna, red peppers, and chives.

Set aside.

2. Prepare the dressing: In a small bowl or measuring cup, whisk together vinegar, oil, mustard, sugar, garlic and ginger. Season with salt and pepper to taste. pour over salad; toss gently to combine.

Serve immediately.

Barley Soup

Makes 4 Servings

31/2 / 875 ml  water

3/4 cup / 175 ml   tomato sauce

3/4 cup / 175 ml dried soup mix (lentils, split peas, barley)

1 vegetable bouillon cube (beef or chicken can be used)

1 medium carrot , diced

1 medium potato, diced

2 stp / 10 ml  dried basil

1/2 tsp / 2 ml  salt

1/4 tsp / 1 ml  freshly ground black pepper

In a large stockpot, combine water, tomato sauce, dried soup mix, bouillon cube, carrot, potato and seasonings; bring to a boil. Reduce heat and simmer, coverd for about 1 hour.

Variation: You can add 1/2 cup / 125 ml  cubed cooked lean beef, chicken or pork for a non- vegetarian meal.