Basil Tomato Soup

• 1 medium onion, chopped
• 2 tablespoons olive oil, divided
• 2 - 28 ounce cans whole peeled tomatoes with basil
• 2 cups low sodium chicken broth
• 1/2 cup fresh basil leaves
• 2 small or one large garlic clove
• 1/2 teaspoon grated lemon rind
• 1/2 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup green pepper

Sauté onions and green pepper in 1 tablespoon hot oil in oven over medium-high heat 9 to 10 minutes or until tender. Add tomatoes and chicken broth. Bring to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Blend until smooth.
Add basil, garlic, lemon rind, lemon juice and salt, 2 tablespoons water, and remaining 1 tablespoon oil in a food processor until smooth. Stir the ingredients and pepper into soup. Cook 10 minutes or until thoroughly heated through.

Salmon Pasta Salad

• 4 cups small shell pasta
• 1 cup frozen peas
• 1 can (7.5 oz/213 g) sockeye salmon, drained
• 1/2 cup low-fat plain yogurt
• 1/3 cup finely diced red onion
• 1/4 cup light mayonnaise
• 6 radishes, thinly sliced
• 2 tbsp chopped fresh dill  (or 2 tsp dried dill weed)
• 1/2 tsp each salt, pepper and hot pepper sauce
• 12 leaves romaine lettuce

1. In large pot of boiling salted water, cook pasta for 7 minutes. Add peas; cook until pasta is tender but firm, about 1 minute. Drain and rinse under cold water; shake out excess water.
2. Meanwhile, in small bowl, flake salmon with fork, mashing in any bones; remove skin if desired. Set aside.
3. In large bowl, stir together yogurt, onion, mayonnaise, radishes, dill, salt, pepper and hot pepper sauce.
4. Tear 4 of the romaine lettuce leaves into bite-size pieces; add to large bowl along with pasta mixture and salmon. Toss to combine. To serve, spoon onto remaining lettuce leaves.