2. Cook the bacon in a large skillet over low heat, stirring occasionally, until crisp. When the bacon is cooked, keep the pan on the heat and add the olive oil, dandelion greens and shallot. Stir until the greens are wilted, about 1 minute. Remove the pan from the heat and set aside.


3. In a large bowl, whisk the eggs. Add the cooled milk and the goat cheese and whisk until combined. Stir in the bread, dandelion green mixture and lemon zest and mix until combined. Pour the mixture into the baking dish, pressing down to make sure the bread is submerged. Let the mixture sit for about 15 minutes so that the bread absorbs the liquid.

4. Bake for 35 minutes, until golden brown, rotating once for even cooking. Serve immediately.

Each of 8 servings: 431 calories; 23 grams protein; 41 grams carbohydrates; 5 grams fiber; 20 grams fat; 9 grams saturated fat; 190 mg. cholesterol; 734 mg. sodium.

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Free-form lasagna with slow-roasted tomatoes and pesto

Total time: 1 hour, 25 minutes

Servings: 4

Note: From Russ Parsons. In season, this recipe is wonderful with heirloom tomatoes; otherwise use Roma tomatoes.

3/4 cup flour, plus more for dusting

1/2 cup plus 4 teaspoons olive oil, divided

1 egg

1 pound ripe tomatoes, peeled and cut into 8 lengthwise slices each

Salt

Freshly ground black pepper

1 cup whole-milk ricotta cheese

2 cloves garlic, plus 1/2 teaspoon minced garlic, divided

1 tablespoon minced parsley

2 cups basil leaves

2 tablespoons toasted pine nuts