With the Easter and Passover holidays behind us, and warmer weather starting to take hold, spring has arrived and summer is right around the corner.
Once these spring holidays are over, many people focus on trying to eat lighter, incorporate seasonal produce, and make a genuine effort to lighten up for all the upcoming outdoor fun, and more revealing clothing! It’s also time to get outside, and maybe step away from long hours spent slaving over a hot stove, or having an oven on for three or four hours, heating up your home and forcing your air conditioner to work overtime!
In an effort to streamline your daily routines, we beg you not to run to the nearest fast-food joint and grab a greasy burger and fries. If you’ve kept on a healthier path so far this winter, you don’t want to ruin it now sacrificing nutritious meals for the sake of convenience. (If you haven’t been so healthy, it’s not too late to start – and spring and summer, with their abundance of produce, is a great time to get back on the wagon.)
If any of the above statements resonate with you, then consider the one copper pot that does it all: the Copper Chef pan. This one-pot wonder lets you make delicious and healthy meals all in one convenient vessel. There are numerous benefits to using a versatile piece of cookware all year round, including the relative ease of cleaning up, but this is never more apparent than when spring fever hits and everyone wants to spend less time indoors and more time enjoying the sunshine!
Consider this: you’ve come home tired from a long day at the office, and the kids are begging you to go for a bike ride. You still have to get dinner on the table but you’d like to get some exercise, enjoy some family time and not be fussing with dinner way past everyone’s bedtime.
Enter your arsenal of healthy, delicious one-pot meals. Try making salmon with asparagus and yellow squash, which comes together in about 25 minutes total and provides a nutritious meal that takes advantage of spring vegetables.
What you’ll need:
2 lbs. salmon, skin left on
salt & pepper
1-2 bunches of asparagus
1 yellow squash
2 Tbs. sweet chili sauce
3 Tbs. white wine
Simply preheat your Copper Chef or a similar pan for 4 minutes on medium heat. Place the salmon, skin side down, in the pan, letting it cook for about 5 minutes. Add the asparagus and sliced yellow squash around the edges of the pan, then add the chili sauce and white wine. Put the lid on the plan and cook approximately 10 minutes, or until desired degree of doneness is reached. Plate and serve.
Sounds easy, doesn’t it? The healthy recipes don’t end there: there are recipes galore out there, from fish tacos, to whole chickens, from turkey breasts to clam bakes.
So fret not, whether you are the family chef or a single person in need of quick meal choices that free up time for some fun in the sun. Lighten up with healthy, one-pot meals (lighten up your kitchen cabinets while you’re at it – you’ll only need one pan), and get outside this spring!