The Bilerico Project | Daily experiments in LGBTQ

This week's recipes are straight from home. Over the last few weeks I have been challenged to use what arrives with my CSA share to make a meal. This was our first week to receive summer squash, and I was probably more excited than anyone should ever be about a vegetable.

Like most of my recent recipes, I find the vegetables are often at their best when they are cooked in the simplest way. There are no fancy ingredients or spices or complicated instructions.

The night I received my share last week, I spoke to my mom on the phone, and she and my grandma were cooking squash at home that night. Feeling a sudden desire to connect to home, I decided to make the same thing.

Fried squash is one of the dishes I LOVE from home, but I have failed at it many times before, but this time I got it right. The secrets are only lightly dust the squash in flour, and make sure your pan is hot enough. Also, non-stick pans do not work nearly as well because it is more difficult for the veggies to brown. I did like my grandma and used a cast iron skillet - and it made a huge difference.

For the fresh green beans from the share, I boiled them with some potatoes. Kinda boring, yes, but as I said, simple can be delicious.

As for some extra protein in the meal, rather than try to make another dish, I cheated and went for the frozen mock-chicken. I highly recommend Gardein meat-free products. They are the best I have been able to find, and they are popping up in more and more grocery stores, usually stocked where veggie burgers and other mock-meats are kept. For this meal, I went with the Chipotle Lime Crispy Fingers. Just follow the instructions on the bag.

Check out the recipes after the jump. Have any questions or suggestions? Let me know. Enjoy.

Fried Summer Squash

• 2.5lbs Summer Squash (I used a mix of yellow and zucchini) sliced into 1/4" circles
• 1 cup flour
• 1 tsp salt
• 1 tsp black pepper
• 4 tbls oil (You may have to use less if using a non-stick pan, or more if not)

Mix salt, pepper, and flour. Toss the cut squash in the flour mixture just to lightly coat the squash - less is better, and I do this in a colander to allow the extra to shake through. Heat the oil in the pan over medium heat - make sure it is completely hot before adding the squash. Layer the squash in the pan as evenly as possible - not everything needs to be touching the bottom. Cover and cook for about 5 mins, stir with a spatula, scraping the bottom and flipping the squash. If the squash is sticking, add more oil a teaspoon at a time. Cover, cook for 5 more mins, then stir. Keep repeating until the flour have browned and the squash is very soft. You are going for a mushy consistency, not individually fried pieces (see the picture).

Boiled Green Beans & Potatoes

• 1 pint fresh green beans, ends removed
• 4 or 5 small red potatoes, quartered
• 1 small yellow onion, diced
• 1 clove garlic, minced
• Enough water to cover (about 4 cups)
• 2 tsp white vinegar
• Salt & Pepper to taste

Heat 2 tbls olive on in a pan. Saute onions until translucent, add garlic and cook for another minute. Add remaining ingredients, minus the vinegar, and enough water to cover. Cover and bring to a boil. Reduce heat and keep covered, stirring occasionally. Cook until potatoes are soft, about 30mins. Turn off heat and add vinegar. Serve with a slotted spoon to drain off the liquid.