This summer has actually been too busy to blog - chock-full of crazybusyfun and swim meets and not a whole lot of time in front of the computer (no complaints about that!). During the swim season we're at meets 2-3 times per week in the evening, and the dinner choices tend to be pretty limited. And even without all the dietary restrictions I wouldn't let my kids eat nachos and Ring Pops for dinner.

We've done a lot of sandwiches and picnic dinners these last couple of months but yesterday's lunch at finals is absolutely my favorite - I felt very happy and not at all deprived, eating this while everyone else had sub sandwiches and hot dogs.

Flank Steak Kabobs with Peanut Sauce 

(adapted from Everyday Food, June 2011)

1 lb. flank steak
1-2 zucchini
1 bell pepper
1 lime
1/2 cup creamy peanut butter (the natural kind that's just peanuts and salt; see the note below for what happens when you use the other kind)
1 cup plain almond milk (you could also use the coconut milk that's called for in the original recipe)
1 tablespoon fish sauce
1 teaspoon hot chili sauce such as Sriracha (optional)
celery sticks

Rushing-to-get-ready-for-the-swim-meet-version: Cut the flank steak into bite-sized chunks (a biggish bite, so it doesn't get dried out). Slice the zucchini. Place the meat and vegetable pieces on a broiler pan, season with salt and pepper, and broil 3 minutes. Turn the pieces over and broil for another 3 minutes.

Lounging-on-the-deck-at-home-version: Cut the flank steak into bite-sized chunks. Cut the zucchini in half lengthwise, then chop into half-moon chunks.Cut the pepper into chunks, and quarter the lime. Thread the meat, veggies, and lime on skewers, beginning and ending with the meat. Season with salt and pepper and grill until the veggies are crisp-tender, about 8 minutes.

In the meantime, combine the peanut butter, almond or coconut milk, fish sauce, and (optional) chili sauce in a small saucepan and heat through. NOTE: if you use the natural peanut butter, you get a very thick sauce that's great for dipping and scooping. If you use the non-natural (unnatural?) peanut butter full of oil and sugar, you get a very smooth, runny sauce that pours beautifully. Can't scoop it with celery, though.)

We packed the meat, veggies, and sauce in a bento box and had The Best Picnic Lunch Ever - the sauce is absolutely fantastic, the meat was slightly charred and crispy and juicy, and it beat the heck out of nachos and Ring Pops. We made the sauce without the chili sauce and it's a great dip for celery sticks after you've eaten all the hot food and are still feeling a bit peckish.