Making this up on Sunday proved to be very handy — it’s a very busy work week for me with the end of the quarter and school year happening, so I wanted to make sure whatever the main dish was was something I could make and store for a bit in the fridge or freezer. This turned out to be perfect for that, using potatoes, zucchini and parsley from my basket along with some other items. There are a slew of such recipes out there — I ended up using this one, only substituting roasted red peppers for the poblano chiles. Worked my way through a good amount of it already and should polish off the rest tonight or tomorrow.