For many, Labor Day weekend marks the unofficial close of summer. Technically, the season doesn’t end until September 21, but for chef Doug Psaltis of Eat Well Hospitality (Asador Bastian, Mano a Mano, and Andros Taverna), summer lasts until he feels a chill in the air.

That’s why Psaltis treats Labor Day weekend as a continuation of the season, using the holiday to cook for friends and family just like any other leisurely summer day at home. “Each dish is full of summer ingredients,” he says of his fresh, simple menu, where watermelon and peaches bookend a simply seasoned grilled lamb chop.

“The watermelon salad can be prepared ahead and kept in the refrigerator until serving,” he says, exemplifying his top tip for summer entertaining: “Prep as much as you can in advance so you can enjoy your time with guests.”

The peach crostata, which can also be baked ahead, “is an easy alternative to a traditional pie,” says Psaltis, noting that this Italian tart is meant to be imperfectly shaped but still flavorful. With the appetizer and dessert covered, the only tasks while guests are over are firing up the grill for lamb and opening a bottle of sparkling dry rosé made in the méthode champenoise. “At Andros Taverna, we serve Zafeirakis Prologue sparkling rosé, a 50/50 blend of Assyrtiko and Limniona from Thessalia in Central Greece,” he says. “It’s perfect for quality time with my friends and just hanging out by the grill.”

Below, Psaltis shares his recipes for a simple yet flavorful meal that proves summer isn’t over until there’s a chill in the air.