YELLOW SQUASH AND CORN SOUP

1 lb. Florida yellow squash
2 ears fresh Florida sweet corn (1½ cup frozen)
3 large shallots
2 large Florida garlic cloves
1 fresh jalapeño chili
1 Tbsp. olive oil
1⁄4 tsp. ground cumin
2 1⁄2 cups water

Garnish: corn kernels, chopped fresh jalapeño chilies, fresh
cilantro leaves, sour cream and thinly sliced yellow squash

Cut squash crosswise into 1⁄2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and chili. Mince garlic.

In a 5-quart heavy kettle combine all ingredients (including shucked cobs), except water, and cook over moderate heat, stirring, three minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender, puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Garnish with corn, chilies, cilantro, small dollops of sour cream and squash.

FLORIDA ZUCCHINI AND PARMESAN SKILLET CAKE

1 lb. medium Florida zucchini
2 Tbsp. unsalted butter
1 Florida garlic clove, minced
2 Tbsp. fresh Florida basil, chopped
1⁄2 cup grated parmesan

Very thinly slice zucchini crosswise with a mandoline or other manual slicer.

Heat one tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté zucchini and garlic, stirring until zucchini is just beginning to soften, about eight minutes. Transfer to a bowl and cool 10 minutes. Add basil and salt and pepper to taste.

Melt remaining tablespoon butter in an 8-inch nonstick skillet and remove from heat. Arrange one fourth of zucchini mixture in a layer in skillet and sprinkle with one fourth of parmesan. Repeat layering three times.

Cook skillet cake over moderate heat until bottom of cake is well browned, five to seven minutes. Slide cake onto a large paper plate, then place skillet over cake and, holding plate firmly, invert cake back into skillet. Cook cake, shaking skillet frequently to prevent sticking, until underside is browned, four to five minutes more.

Slide cake onto a platter. Cut like a pizza. Serve and enjoy.