Lime bars

Once again in the practice of hypocrisy, I find myself enjoying yet another “Martha” recipe.  Maybe it’s a trend I should just accept. I told Greg’s mom I would bring dessert for Easter down on Long Island, so I knew I had a challenge as to what to make. I needed something easy, which could sit for a few days, and would travel well. I had pinned these bars a while back, and while frantically going through my pins, I stumbled upon them. Who wants to bring bad dessert to their future in laws?!  They are perfect for Easter/Springtime. They are just the prettiest shade of pale green, they are citrusy, and they only require 7 ingredients! Enjoy these bars whenever you want though, because they are delicious.

 Lime bars

Makes 16 bars || Active time: 25 minutes || Total baking time: 1 hour and 15 minutes

Ingredients:

For the crust:

1 cup crushed graham crackers (you can buy them crushed also)

2/3 cup finely ground pistachios

4 Tbsp butter, melted (1/2 stick)

1 tsp chopped lime zest (make sure to zest the lime before juicing it!)

Parchment paper cut to fit an 8x8 pan, with 2” excess hanging

For the filling:

2 egg yolks

1 can sweetened condensed milk (you can use fat free)

½ cup lime juice

Preheat oven to 350. Butter an 8x8 pan and add the cut parchment paper to the pan.  Make sure there is a 2” overhang so you can pull the finished bars out easily.

In a bowl combine the crushed graham crackers, pistachios, and lime zest. You can use a food processor to crush the pistachios but if you don’t have one, you can use a gallon size Ziploc bag and a rolling pin. Add the melted butter and stir until the mixture resembles sand. Dump the crust into the pan and pack it gently. Bake for 9-11 minutes. Let cool for at least 20 minutes.

To make the filling, add the egg yolks and sweetened condensed milk. Mix with a whisk until the yolks are fully incorporated. Slowly add the lime juice while whisking continuously. Beat with a whisk for 2 minutes until the mixture thickens slightly. Dump the filling over the crust. Bake for 15 minutes.

Let cool for at least an hour and then chill for a minimum of 3-4 hours. The bars will keep for up to 3 days, uncut. When you are ready to serve them, pull them out of the pan with the parchment paper. Using a serrated knife, cut the bars into 16 pieces. To get a smooth cut, wipe the blade clean in between each cut.

Lobster ravioli with blush sauce

Lobster Ravioli
Serves 2 || Active time: 20 minutes 

This recipe is life changing. Okay..maybe not life changing, but at the very least it is so delicious and takes under 10 ingredients. I used fresh lobster ravioli from Trader Joe's (which is super delicious and only 3.69 a pack) but you can use any lobster ravioli you want.

Ingredients:

• 1 package lobster ravioli
• 2 Tbsp olive oil
• 1 shallot, diced fine
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1/2 cup jarred alfredo sauce
• handful of Parmesan cheese

Directions:
Saute the shallot with olive oil on medium heat until translucent. Add garlic, and saute for 1 minute. Add the tomato sauce and reduce the heat to medium low. Once you add the ravioli to boil, add the alfredo sauce to the tomato sauce and stir occasionally until heated through. Serve immediately with ravioli.