I thought I had a summer cold. Bonk. I was wrong. I have summer allergies.
There’s a thin…sometimes thick…coat of yellow POLLEN on everything outdoors here. Park outside? POLLEN on your car. My outdoor furniture? Covered in POLLEN. The screens on my windows and doors…collecting POLLEN. I look outdoors and my eyes get watery and my nose needs blowing….that very second.
Imagine the 2 hour (and 5 minute…) meeting I was in yesterday where I focused every moment on not sneezing and trying to sniffle discretely enough that I wouldn’t have to 1) leave the room to address my issues or 2) have a seriously embarrassing situation with my lack of Kleenex.
At least summer has temporarily moved away from Michigan so I don’t feel as terrible wanting to be cooped up inside and hopped up on allergy medication. Which, by the way, is yet to take full effect.
It was everything in me to get my rear on the treadmill last night. When you can hardly breath and you made a very poor shoe choice to the tune of 3-and-a-half-inch-heels for one crazy day at work, you mostly just want to collapse in bed, order takeout, and pretend calories don’t matter.
…or is that just me?
I am willing summer this way with these oh-so-summery Cucumber Feta Rolls. Do these not just SCREAM summer entertaining? I know that’s not just me. Nope, these are just too stinking cute, light, and the perfect finger food for kids and adults alike.
While summer works it’s way up north (powers of positive thinking!), I am going to remove myself to the south. I will be in Austin with a bunch of other bloggers at BlogHer Food. I’m preeeeetty pumped! A weekend of blog fun, food, and friends. Plus, I get to meet Caroline, Erin, and Miryam…and see Nikki, Liz, Jessica, Bridget, and Branny again! Bring on the fun!
3 oz (3/4 cup) crumbled feta
1/2 cup nonfat plain Greek yogurt
2 sundried tomatoes, finely diced
2 Tbsp kalamata olives, pitted and chopped
1 Tbsp dill, minced
2 tsp lemon juice
1/8 tsp black pepper
Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. Alternatively, you can use a vegetable peeler if you do not have a mandoline. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.
Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine. In a bowl, mash the feta using a fork.
Place 1 – 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve.
Yield: 16 rolls
Nutrition Information (per roll): 35 calories; 2.06 g. fat; 0 mg. cholesterol; 85 mg. sodium; 2.6 g. carbohydrate; 0.43 g. fiber; 2.1 g. protein; 1.3 g. sugar
Result: Crispy, refreshing, and very light! This appetizer is perfect for summer, backyard parties, and any entertaining you will do in warmer weather. A mandoline is required, but otherwise, these are incredibly simple and quick to make. Tangy yogurt and salty feta…mmmm![/print_this]