Wedge Salad, Chilled Tomato Soup, Peach Cake with Pecan Streusel

Tested & Perfected for You --- Recipes you are sure to love from Once Upon a Chef. We hand-select each recipe in this week's newsletter!

DINNERS         SALADS         SOUPS         SIDES         DESSERTS         MORE
PREVIEW TEXT GOES HERE Wedge Salad I cut my teeth in the restaurant business at a fine dining steakhouse in Washington, DC, where the classic wedge salad was a permanent fixture on the menu. Composed of crisp wedges of iceberg lettuce lavishly drizzled with blue cheese dressing and topped with crumbled bacon, cherry tomatoes, and chives, this iconic salad rose to popularity in the late 1950s/early 1960s and has enjoyed a comeback in recent years. Not only does it make an effortless weeknight dinner, but it's also easy to prepare for a crowd when hosting. READ MORE ​ ​ Chilled Tomato Basil Soup This recipe was inspired by a fantastic chilled tomato soup I enjoyed at The Inn at Little Washington in Washington, VA years ago. It was the sweetest, brightest, and most intensely-flavored tomato soup I'd ever tasted. I couldn't quite put my finger on what made it so good, so, curious about its unique taste, I asked our server who let me in on their little secret: orange juice. It sounds unusual, doesn't it? But the orange juice brings out the tomatoes' sweetness in the most delightful way, adding a bright, citrusy touch to the soup without stealing the show. READ MORE Peach Cake with Pecan Streusel Whether enjoyed as a coffee cake for brunch or topped with ice cream as an after-dinner treat, this streusel-topped peach cake is simply perfect. READ MORE WHAT YOU'RE SAYING "Wonderful option for all that basil in the garden. All the attributes of great recipe: Simple, fast, fresh, and amazing flavor!" —JOHN H. Basil Vinaigrette
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