HUNGRY GERALD

Feta cheese made from sheep’s milk is good stuff. Great, pungent semi-salty taste. Low cal. Zero or modest cholesterol. HG likes it many ways. A chunk splashed with Sicilian or Calabrian olive oil and sprinkled with za’atar. Accompanied by warm pita, sliced tomatoes and warmed pita. In an omelet. Sprinkled over a green salad. Over pasta with sauteed zucchini and onions. Nice companion to middle eastern eggplant dishes like Baba Ganoush HG counsel: Stick with the sheep feta. Much better than the cow or goat product.

Sweet watermelon and briny Greek feta cheese make a great combo. Chunks of melon, cubes of feta, some good olive oil, lemon juice and chopped mint. You’ve got a salad. HG suggests you follow it with some rare grilled lamb chops. Look for Colorado lamb. It’s the best. If not available, Trader Joe’s New Zealand lamb chops are quite good. Modestly priced, too. Welcome to Spring.