Peanut butter soup is one of the best meals I remember my mom making when I was a kid. Now, I’ll admit that 9-year-old me was a bit skeptical at first, but it was delicious, and I can remember telling a kid who was deathly allergic to peanuts that he was really missing out (sorry, Felix). Anyhow, unfortunately for me, my mother completely forgot about that soup, and by the time I thought to ask for it again, she was certain it had never existed. Oh well.
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If you’ve ever been to Toronto and never eaten at Ravi Soup, you are seriously missing out. I’m sure everything there is good, but I always have the Porcini Mushroom Wild Rice Bisque (with crispy shallots and truffle oil), and Oven Roasted Veggie wrap. So, so, SO good! I soup is amazing, but the wrap… wow. So many veggies, gooey brie, and a delicious, chipotle sauce. Mmm.
This wonderful, light pasta dish is perfect for springtime picnics, packed lunches, or quick dinners. You can use homemade pasta if you like, but it will still be wonderful if you use store bought (and will come together much faster).
The ReBar cookbook has been popping up all over in my life these days. First a copy of it as a Christmas gift, then a cake at a birthday party, and a copy on coffee tables at dinner parties here and there. The chocolate cake would have been enough of an endorsement on its own, but every owner of a copy also had glowing things to say.