This year, Lycoming College has its first baseball team in 52 years! We went to watch the opening home game and Ben wore his old Challenger League baseball jersey for the event. Is it possible that the Dunkin’ Donuts sponsorship of his team means more to him than cheering for his “Dad’s college”? Maybe. Let’s not dissect it. Play ball.
Though I knew Ben had his own way of cheering for the Lycoming football team (Go Steve! – actually D, as in defense) I only now became aware of his baseball cheer – “Swiper, no swiping!” I know it is from Dora the Explorer, but I don’t know what he means or how to correct him. That is the genius of Ben. He can yell stuff like that, and nobody bats an eye. Could I get away with shouting out, “Swiper, no swiping!” in a faculty meeting? Unlikely, but maybe it’s worth a try. Play ball.
For our Ben’s Day Wednesday meal, Ben first requested steak sandwiches. While I applauded the simplicity of his desired meal, I told him I was “all sandwiched out.” He patted me on the shoulder, told me that was rough, and suggested roasted carrots with carrot top pesto. I couldn’t believe his pivot from steak to carrots, but I wasn’t going to take any chances that he would rescind the vegetal offer. We rounded the meal out with pasta and grilled chicken.
Roasted Carrots with Carrot Top Pesto
2 pounds carrots (the tops of one bunch retained)
2 tablespoons olive oil
Salt and pepper to taste
2 garlic cloves
1/3 cup shelled and salted pistachio nuts
1 bunch carrot top greens (big stems removed)
1 bunch parsley (big stems removed)
1/3 cup grated Parmesan cheese
1/2 cup olive oil
1/2 cup reserved pasta water
- Set oven to 400º, cut off and reserve carrot tops and wash carrots. (We used one bunch with tops on and an equivalent amount of carrots from a bag – 17 carrots total, to be exact.)
- Place carrots on sheet tray and drizzle with olive oil. Season with salt and pepper. Roast, turning occasionally, 25-35 minutes or until tender (how big are your carrots?)
- Meanwhile, make carrot top pesto. Pulse pistachios and garlic in food processor. Remove to bowl.
- Place rinsed carrot tops and parsley in food processor. Pulse until finely minced. Add cheese, nut and garlic mixture, salt and pepper to taste, and pulse until a verdant, grassy paste forms. Next, stream in olive oil, while food processor is running, until thick green paste forms.
- If you are making pasta (and why wouldn’t you when you hear the word pesto?) reserve 1-2 cups pasta water. Scoop about 1/3 of the pesto into a bowl, and add enough pasta water to the pesto to make a sauce.
- Serve whole carrots with carrot top pesto sauce on top.
Pasta with Carrot Top Pesto
1 pound pasta (campanelle) cooked in salted water, according to package directions, 1-2 cups salted pasta water reserved
2/3 batch carrot top pesto (see recipe above)
Parmigiano Reggiano cheese, finely grated, to serve
Add enough reserved pasta water to pesto to make a sauce. Add cooked pasta and stir. Top with cheese if desired.
We have been down this chicken road before. This recipe is a home run every time, and when you use a club pack of boneless, skinless chicken thighs, you eat for a week! It is great reheated, but also cubed and added cold to a salad.
Grilled Chicken Thighs
Juice of 2 lemons
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon minced garlic (for this, we use the pre-minced roasted garlic from a jar)
1 tablespoon olive oil
1 club pack (4-5 pounds) boneless, skinless chicken thighs
Place lemon juice, salt, pepper, garlic and olive oil in a gallon-size plastic bag and squish it around to mix. Add chicken. Seal bag, and squish the contents around to distribute the marinade evenly throughout the chicken pieces. Let it marinate for 30-90 minutes.
Grill over direct high heat for 5 minutes. Flip chicken and grill another 4 minutes. Remove from grill and let rest 5-10 minutes. Tent with foil if resting longer.
