In Virginia Willis' latest book, "Secrets of the Southern Table" (Houghton Mifflin Harcourt, $30) you'll find great recipes, photos and a food tour of the global south. There are stories about chefs, farmers and cooks, plus some of the most delicious food photos I've seen in a long time. Virginia Willis is a southern powerhouse chef who knows her way around that part of the country and wants to share it with you.

I thought her pan-seared summer squash with spiced lemon vinaigrette would be a refreshing and flavorful vegetable dish for you to try as we begin to wind down the summer days. Willis explains that summer squash thrive in the semitropical South. Often at the end of summer and going into fall there is more squash available nationwide; this recipe is one more way to enjoy summer's squash bounty. Remember, this tasty dish is equally good hot, warm, cold or room temperature.

Pan-Seared Summer Squash with Spiced Lemon Vinaigrette

Serves 4 to 6

3 or 4 small yellow squash (about 1 pound)

3 or 4 small green squash (about 1 pound)

Zest of 1 lemon and juice of 1/2 lemon

2 tablespoons extra-virgin olive oil

3 garlic cloves, finely minced

1 teaspoon harissa or chile paste, or to taste (see note)

...continued