We asked Molly Siegler, our food editor, to share one of her favorite new recipes coming out of our test kitchen.
Zucchini Noodles with Almond Pesto opens in a new tab
Zucchini are wildly abundant in the summertime, so it’s best to have a plan for how to use them! This recipe makes zucchini noodles, or “zoodles,” then uses the zucchini core as the base of a basil-packed pesto. I love that this easy salad requires no cooking and has only 5 ingredients (one of which performs double duty), making it the world’s simplest hot-weather lunch. (Bonus tip: Sherry vinegar is an essential in my pantry! If you like balsamic vinegar, think of sherry vinegar as its lighter and more intriguing cousin.)
As a classically trained chef with a political science degree, Molly puts her food fascination to work coordinating the creation and curation of recipes and other food-focused content for Whole Foods Market. Nothing excites Molly more than discovering a fun new food combination or tradition. Catch Molly’s cooking videos opens in a new tab on YouTube.
