Out in the Hamptons, everything has to look fabulous poolside. And while I've worked all winter to do my bikini justice, I think that my grilled corn and zucchini salad and my rosemary kebabs will steal the show (chalk it up to their New Jersey, farm-raised upbringing). Dessert? Grilled peaches from your Southern peach. I think the Long Islanders might keep us around for the season. --Brooke Parkhurst

Rosemary Mignon Kebabs
Serves 4

4-6 rosemary sprigs/stalk
24 oz. of filet mignon, cut into 2-inch cubes
1 lemon
kosher salt
freshly ground pepper
extra virgin olive oil

Soak rosemary sprigs in a bowl of water for at least 10 minutes. This will prevent the rosemary from drying out and charring on the grill. After cutting the filet into 2-inch cubes, toss in a bowl with a generous amount of salt and freshly ground pepper. Lean meat must be seasoned more vigorously than fattier cuts. Take rosemary from water and remove some of the leaves from the bottom and from the stalk. Carefully spear the meat--4-6 cubes per kebab--with the rosemary stalks, making sure not to break them. Place kebabs on grill and cook 3-4 minutes each side. If meat sticks to grill rack, allow to cook longer. Remove kebabs to a clean platter and allow to cool for 10 minutes. Lightly sprinkle with olive oil and a squeeze of lemon. Serve warm.

Summertime Corn Salad
Serves 4

This is so chunky, it's almost a relish. Clean, light flavors make this a perfect accompaniment to steak.

5 ears corn

2 zucchini, each cut into 1/4-inch slices

1 squash, cut into 1/6-inch slices

Extra virgin olive oil for rubbing, 1 tablespoon for salad

Kosher salt

Freshly ground pepper

1 pkg (12 oz.) cherry tomatoes, halved

½ cup torn basil

2 tablespoons cider vinegar

1 large clove garlic, minced

Prepare grill. Allow to heat for 15 minutes. Rub corn, zucchini and squash with small amount of olive oil and sprinkle with salt. Place all vegetables on grill and allow to cook for 15 minutes or until corn is bright yellow with a nice char and the zucchini and squash bear grill marks. Remove corn kernels from cob with a large knife. Put in a large bowl. Cube zucchini and squash and scrape into same bowl as corn. Add halved cherry tomatoes, basil, cider vinegar and minced garlic to bowl. Stir thoroughly and serve.

Seared Peaches
Serves 4

4 medium ripe peaches*, halved
Red wine vinegar
*naturally, I prefer Georgia peaches

Over a low flame or low grill heat, place halved peaches face side down. Allow to grill for 4 minutes. Flip and sprinkle each half with ¼ teaspoon of red wine vinegar. Grill for about 3 more minutes. When peaches are soft to the touch, remove from grill. Sprinkle with a touch more vinegar.

If you've been good in the past week, place a scoop of vanilla yogurt or ice cream atop warm peach halves. Heaven!