I have mentioned before how I am the weeknight cook at our house. Miles works until 6:30, so I try to have dinner ready by the time he gets home. By the time I get off work, run my errands, maybe stop at the gym and finally get home, I often have very little time to spare. So, quick dinner options are always welcomed. When you couple quick with healthy, that's even better. This recipe hits both marks, and scores a bonus for adaptability. I made this dish twice in a two week span, and Miles didn't even notice because I altered it to fit what I had on hand; leeks one week, and sun dried tomatoes the next. This one is a definite keeper.
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