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Skillet Turkey Meatloaves with Zucchini and Peppers
Love meatloaf but not the long bake time? These skillet turkey meatloaves deliver all the cozy appeal of the classic in a weeknight-friendly format. Ground turkey keeps things lighter, while prepared marinara forms the base of a simple sauce packed with zucchini, bell pepper and onion. Everything cooks together in a single skillet, making this an easy one-pan dinner with built-in vegetables.
Summer Peperonata
Peperonata is a vibrant Southern Italian classic with roots in Calabria, Sicily and Campania. Sweet summer peppers are stewed slowly with garlic and olive oil to create a rustic dish that’s deeply flavorful. Serve peperonata warm or at room temperature as an antipasto with grilled bread, letting the juices soak into each crisp slice. It’s also excellent spooned over grilled fish or chicken or as a sandwich filling. Its simplicity makes it endlessly adaptable: While this version leans on basil, olives and white balsamic for brightness, you can easily tailor it to your taste — switch up the herb, or fold in other local ingredients depending on the season.
Blistered Mini Bell Peppers
With just a handful of ingredients and a hot oven, this roasted pepper side dish practically makes itself. The colorful mini bell peppers and red onion get sweet and lightly charred, then a hit of balsamic, herbs and feta ties everything together right at the end. It’s equally good warm or at room temperature, making it ideal for busy weeknights or make‑ahead entertaining. Serve it alongside almost anything — roast chicken, grilled fish, pork or even steak — and it fits right in.
