If you’ve got a backyard rosemary plant, try these pretty, aromatic rosemary skewers in place of those run-of-the-mill steel or wooden varieties. Cut several long, sturdy stems and strip them of their green parts starting at the cut end, leaving a couple inches of green at the tip. Check for dust or little creatures, but do not wash them with water. Using a paring knife, carefully trim the woody end into a sharp point. Now start skewering chunks of sausage, chicken, peppers, onion, garlic, zucchini. One caveat: pay extra attention to these guys on the grill. Turn them carefully and keep the green tips away from flames.