Florida living in the summer? No sweat at all!

Now that summer’s over, we can let the secret out: If August is Florida’s best-kept secret, the same can be said for September, when it’s equally hot but with fewer tourists since everyone’s back home getting the kids off to school.

Flights are cheaper, attractions not crowded, restaurant reservations accessible, parking spaces available at parks and beaches, and driving isn’t bumper to bumper.

“And the temperature?” I ask a sprightly octogenarian who has spent the last 40 years as a year-round resident of the sunshine state. “Shoosh,” he scoffs. “It’s often a few degrees below Philly or New York. And we always have a breeze.”

And, he adds, “Florida is so laid-back that you don’t need to wear real shoes … ever!”

On a recent weekend visit to Southeast Florida, it certainly was hot during the day — with a burst of thunderstorms that cleared the air — though we could eat fairly comfortably outdoors in the evening. And, of course, everything is air-conditioned, so for those who don’t care for the heat, you can literally run from car to hotel to restaurant to indoor swimming or spas. But the best thing is the accessibility; no fighting the snowbirds or large families in tow.

Even at trendy hotspots, it’s walk on in. No reservations needed. The official theater scene — booming from October through May — hibernates in summer, but jazz groups perform nightly, outdoor concerts abound, and bars and eateries offer live music. The Arts Garage in Delray Beach has open-mic sessions where anyone is welcome to sing or perform stand-up comedy.

You can also escape to the Keys, where it’s almost impossible to relax when it’s jam-packed in the height of fall and winter. But in summer, the barrier island of Key Biscayne offers serene beauty away from Miami’s packed cityscape; and summer rates can’t be beat. For the fishing enthusiast, head down to Islamorada, a world-renowned sports fishing destination (novice anglers welcome).

I was thrilled just to be able to walk into some of my favorite restaurants without a reservation. Fresh from the waters, well-prepared seafood is available from modest shacks and food trucks to upscale restaurants. Florida’s proximity to Latin America and the Caribbean has influenced its cuisine; a melding of taste-tingling flavors from places like Puerto Rico and the Dominican Republic.

Chefs are evasive when asked for recipes; they’ll rattle off a list of ingredients but no measurements or methods. Here are some of my interpretations, which come pretty close. For the real thing, head south.

Hagalil Hummus (Meat)

Serves 2 to 3

Cook’s Tips: •Whip up a batch of hummus from scratch. It can be made in minutes in the food processor. •Sumac, from sumac berries, is a tangy, slightly sour spice. Substitute lemon zest or a teaspoon of vinegar to replicate sumac’s flavor. •Cumin is a member of the parsley family but has a warm, earthy flavor. Or substitute ground coriander. •Za’atar, known as “brain food” for its medicinal properties. It’s a combination spice blend including marjoram, thyme, sesame seeds, oregano and sumac.

Ingredients:

1/2 lb. ground lamb

1/2 lb. ground beef

1 tsp. bottled chopped garlic

1-1/2 tsp. sumac

1-1/2 tsp. cumin

1-1/2 tsp. za’atar

3/4 tsp. freshly ground pepper

1/2 tsp. salt

1 Tbsp. vegetable oil

1 (approximately 17 oz.) tub of traditional hummus

1 cup canned chickpeas, drained

Slivered almonds to garnish (optional)

Pita bread to serve

Directions:

In a medium bowl, thoroughly mix the ground lamb and beef with the garlic, spices, pepper and salt.

In a large skillet, heat the vegetable oil over medium-high heat. Add the meat mixture, stirring until no pink remains and the meat is in little nuggets. Set aside to cool.

In a shallow serving dish, spread the hummus, leaving a hollow in the center.

Scatter the chickpeas in the hollow and spoon the meat mixture over. Garnish with almonds (optional) and serve with pita bread.

Traditional Hummus (Pareve)

Makes about 3 cups

Cook’s Tips: •Well-drained canned chickpeas make this quick and easy. •I add ice cubes for a creamier consistency.

Ingredients:

2 (15-oz. cans) chickpeas, well-drained

1-1/2 tsp. bottled minced garlic

7 Tbsp. freshly squeezed lemon juice

6 Tbsp. tahini

1 tsp. kosher salt

1/4 cup extra-virgin olive oil

2 ice cubes

Chopped parsley or paprika to garnish (optional)

Pita for serving

Directions:

Place chickpeas in a food processor. Add the garlic, lemon juice, tahini, salt and ice cubes. Process until creamy and smooth, or if you like a slightly coarser consistency, process until desired.

With the motor running, slowly drizzle in the olive oil. Process until well combined. Transfer to a serving dish, swirling with the back of a spoon.

Garnish with parsley or paprika, if using. Serve with pita bread.

Avocado Tartare (Pareve/Vegetarian/Vegan)

Serves 2 to 3

Cook’s Tips: •Chop red pepper and cucumber coarsely in a food processor. •Recipe may be doubled. •May be prepared, covered tightly with plastic wrap and chilled 3 to 4 hours ahead of serving time.

Ingredients:

1/4 small red bell pepper, cut into chunks

1/2 cucumber, peeled and seeds removed, cut into chunks

1 cup parsley, loosely packed, and snipped finely with scissors

1 green onion, green part only, snipped finely with scissors

1 tsp. capers, rinsed

1 medium avocado, peeled, seed removed and cut into 1/4-inch dice

Dressing:

1 Tbsp. extra-virgin olive oil

1 Tbsp. freshly squeezed lemon juice

1 tsp. Dijon-style mustard

2 to 3 drops hot sauce

Directions:

In a cup, whisk together the dressing ingredients. Set aside.

Place the red pepper in the food processor. Chop coarsely. Place in a medium bowl. Repeat with the cucumber. There is no need to wash the processor bowl in between.

Add to the red pepper. Add the parsley, green onion, capers and avocado. Pour the dressing over and stir gently.

Serve with pita bread or crackers.

Fig and Goat Cheese Flatbread (Dairy)

Serves 6 to 8

Cook’s Tips: •Flatbreads are available in every size and every market, found in the bread aisle. •Kitchen scissors to snip herbs are indispensable. •May use a mixture of cheeses instead of goat cheese, like Parmesan and grated cheddar.

Ingredients:

1 8-inch flatbread

3 Tbsp. fig jam

2 dried figs, thinly sliced

1/2 green onion, finely snipped

1 cup shredded arugula

1/4 cup shredded fresh basil

3 oz. goat cheese, chilled

freshly ground pepper and paprika

Directions:

Preheat oven to 350 degrees. Line a baking sheet with foil and spray with nonstick vegetable spray.

Place the flatbread on top. Spread the jam over the flatbread. Scatter the sliced figs over. Top with the onion, arugula and basil. Crumble the goat cheese over top. Sprinkle with 2 to 3 grinds of pepper and lightly with paprika.

Bake for 15 minutes in a preheated oven until the goat cheese is soft and puffy. Serve warm or at room temperature.

Carrot Cake Pudding (Dairy)

Serves 6 to 8

Cook’s Tips: •Substitute soft challah for brioche. •Shredded carrots from the market. Zap in the microwave for 1 minute to soften.

Ingredients:

8 cups cubed brioche

1-1/4 cups shredded carrots

1 cup canned pineapple tidbits, drained with 1/4 cup juice reserved

1/4 cup chopped pecans

1/4 cup shredded unsweetened coconut

2 cups light cream

1 cup dark-brown sugar, tightly packed

3 large eggs

2 Tbsp. butter, melted

2 tsp. cinnamon

1/2 to 1 cup melted vanilla ice-cream (optional)

Directions:

Spray an 8- or 9-inch square baking dish with nonstick baking spray. Place the brioche, carrots, pineapple, pecans and coconut in the prepared dish. Toss to combine. Set aside.

In a medium bowl, whisk together the cream, brown sugar, eggs, butter and cinnamon. Pour evenly over the brioche mixture, pressing down with a spoon. Cover and refrigerate overnight or for at least 8 hours. Remove from refrigerator.

Let stand for 30 minutes at room temperature before baking. Bake in a preheated, 350-degree oven for 50 to 55 minutes or until the center is just beginning to set. If it’s browning too quickly, cover loosely with foil.

Serve warm with melted ice-cream drizzled over top, if using.