607875 Sun Mar 29 18:20:55 -0700 2009 2 31 Home Cooking 0 4549692 What do you do with it, besides the usual brown butter/myzithra pasta? Any suggestions? Thanks! Sun Mar 29 18:20:55 -0700 2009 238115 laurachow 1 4550007 Our table seems to like it shaved onto a fairly citrus-y salad (lemon juice for the dressing acid, or maybe slices of orange with the greens). We almost always add some oregano, as it seems to marry well. Also, try making some lamb meatballs/patties. Grate some myzithra into the mix. Very nice. Cay Sun Mar 29 22:04:31 -0700 2009 4549692 49525 cayjohan 1 4550763 I have found that I can use Mizithra in almost any recipe where Parmesan is included as an ingredient. As cayjohan's comments indicate, it is an excellent addition to salads, meat dishes and (of course) pasta dishes. My wife enjoys it as a topping for soups and stews too. I use it in Ravioli and I sprinkle it over Ravioli with red sauce. Cat Cora has a recipe using it with lamb: http://www.foodnetwork.com/recipes/cat-cora/mizithra-arni-skopelos-recipe/index.html that I like very much. Mon Mar 30 08:32:31 -0700 2009 4549692 203621 todao