Uborkasalata (Cucumber salad) (Jewish-Hungarian) (vegan)

A fast and easy summer side salad from Hungary, brought to the local cuisine through the Jewish community. I tend to make it whenever preparing Hungarian mains, since it pairs well with almost everything, and the paprika powder fits right in.
Recipe source: here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Buck's fizz (cocktail) (British) (vegan).
Five years ago: Minestrone (Italian vegetable soup).
Six years ago: Raspberry and marshmallow cake.
Seven years ago: Conchiglioni giganti con ricotta e limone (Italian).
Eight years ago: Straciatella cream pie (Italian). 

Baby spinach and chickpea salad with ginger dressing (vegan)

A salad that is both fresh from the green leaves and hearty enough from the chickpeas. A good match so far, both healthy and delicious, but if things would stop here it would still feel a bit... bland. Just like any other bean/chickpea and greens salad out there. 
But what makes this not an ordinary salad is the dressing. The glorious red onion and ginger dressing that makes every individual flavor in the salad both stand out and come together. Taste it once and you'll know the feeling. Enjoy :)

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Cucumber and radish salad with sesame vinaigrette (raw vegan).
Five years ago: Moroccan chickpea soup (vegan).
Six years ago: Green zmuti (leaf drink) (raw vegan).
Seven years ago: Thai chicken and crab curry.
Eight years ago: Spaghetti with olives, basil, red pesto and yellow tomatoes, Salată de ardei copți (Roasted red pepper salad) (Romanian) and Pork salad (with olives, roasted peppers and Parmesan).

Slaai (Swazi avocado and peanut salad) (vegan)

A quick to make avocado salad, fresh and delicious, native to the kingdom of Swaziland. The taste is enriched with a touch of fresh ginger and chopped roasted peanuts. 
If you're looking for something quick to throw together and you love avocado, this is just the thing.
Recipe source: here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Piyaz (Turkish bean salad).
Five years ago: Prosciutto tortellini with slow-simmered salsa and garlic chips.
Six years ago: Malibu banana bread (with rum, raisins and coconut).
Seven years ago: Tortilla pizza with wild boar ham and bell pepper.
Eight years ago: Truffle cake (Belgian), Spicy potato and cheese fritters and Asparagus, sun-dried tomato, cheese and olive bread.

Mast-o-khiar (Cucumber herb yogurt salad) (Iranian)

Mast-o-khiar is one of the most well-loved dips / sauces / salads / sides of Iranian and Persian cuisine. It's made with thick yogurt in which various dried nuts, fruits and herbs have been mixed. It also contains rose petals (as you can see scattered on top of it, too). 
In Iran, each family has its own recipe for mast-o-khiar, so you can expect minor variations if you check out other recipes as well.
My main two sources were The Delicious Crescent and Turmeric Saffron.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Bifes a la Criolla (Thin beef steaks in a stew) (Argentinian).
Five years ago: Almond and khaki (persimmon) tart(s).
Six years ago: Eggplant-tomato-pepper cous cous with mozzarella. 
Seven years ago: Basic pancakes (crepes) (Romanian).
Eight years ago: Focaccia with garlic oil, rosemary and yellow tomatoes (Italian) (vegan), Avgolemono (Greek chicken, lemon and egg soup) and Rice and hazelnut spicy colorful salad (vegan).

Bzkthats (Chicken walnut salad) (Armenian)

This is one of the best chicken salads I ever had, due to the combination of chicken with pomegranate seeds, herbs and especially the walnut pieces that add extra oomph and flavor depth. 

The creamy base in which all of these is supposed to come together is not very fat, so the salad also tastes light and not heavy at all, at least when compared to other creamy chicken salads. 

Still, if you'd like to experiment with more chicken salads, you can try the Veronique chicken salad (French). 

Recipe source: Hegineh, my favorite Armenian chef. 

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Little ham and pesto pancakes.
Five years ago: Prăjituri cu cremă de lămâie (Lemon cream cake squares) (Romanian).
Six years ago: Roasted lamb back-straps in red wine sauce.
Seven years ago: Sincronizadas with cheddar, turkey ham and guacamole (Mexican).
Eight years ago: Ricotta and black olives crostini (Italian), Carrot, ginger and caramel marmalade, Quick fried banana breakfast (Kewra-flavored) and Simple black and white loaf cake (cozonacel).

Bun Bo (Vietnamese rice noodle salad)

One of the best Vietnamese dishes to try, beyond the super-famous Pho soup. this salad exemplifies everything I love about Vietnamese cuisine. 
It's as spicy and enticing as all Asian cuisines tend to be, but unlike classic Chinese cuisine it tends to have many fresh ingredients added, along with more sour and herbal flavors. Japanese dishes also tend to have more fresh stuff in them, but they are purists when it comes to tastes so they prefer not to overcrowd the dishes with spices. 
Well, Vietnamese dishes have it all and they're the epitome of intense tastes: both sweet, sour, spicy, fried and fresh, noodle and liquid, herbal and spice. 

This delicious salad is the perfect thing to make when you happen to have some leftover nem rolls on hand. It features freshly cooked glazed shrimp, sliced nem rolls, rice noodles, fresh herbs and veggies, along with a tangy lime sauce and crunchy peanuts. You also have a bit of heat from a touch of red chili peppers, and the fish sauce also lends an extra explosion of umami that will leave you craving more.
Recipe source: David Lebovitz (mainly).

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Ants climbing a tree (Ma Yi Shang Shu) (Chinese).
Five years ago: Radish, smoked salmon and orange salad (raw).
Six years ago: Asparagus, mint and lemon risotto. 
Seven years ago: Elder-flower-rum cream tartelettes with raspberries.
Eight years ago: Salmon Smorrebrod (Danish), Upside-down banana cake with raisins and walnuts and Chinese-style pork sesame balls.

Spring herbs and chickpea salad (vegan)

The perfect treat for me in spring is definitely a chickpea salad. When I saw the idea for this version with fresh aromatic herbs and a hint of lemon I couldn't help myself and made it asap. Needless to say, it become a go-to, which was completely predictable. It's light and fresh and it tastes like spring in a bowl, while still remaining consistent enough thanks to the chickpeas. 
Of course, what I like best about it, besides its simplicity, is the room it leaves for improvisation. I started with parsley and ramps for the herbs here, but this can be changed and combined in various ways: dill, fresh basil, some rucola perhaps and so on. Just imagine! :)
I eat it just as it is, as a meal in itself. But you can pair it with the bread of your choice, lightly toasted. Anyway you want it, enjoy :).
Recipe adapted from Mazi.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Saenggangcha (Korean ginger tea) (vegan).
Five years ago: Pajeon (Korean green onion pancakes).
Six years ago: Eggplant, pomegranate and chickpea cous cous (vegan).
Seven years ago: Mechouia salad (roast vegetables and tuna) (Tunisian).
Eight years ago: Zucchini and coconut muffins, Melanzane alla parmigiana (Italian) and Pancetta and artichoke pizza.

Greek pasta salad (American-Greek)

A pasta salad done in the style of the well-known Greek country salad. The addition of pasta makes it hearty enough to qualify as lunch, while the fresh veggies and the Greek flavors make it really delicious. It's easy to make and never fails to please. Enjoy.
Recipe source: Saveur.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Supă cu găluște (Semolina dumpling soup) (Romanian).
Five years ago: Ghanaian tomato and peanut soup (vegan).
Six years ago: Espresso and walnut iced brownies.
Seven years ago: Simple coconut brownies.
Eight years ago: Amaretto colada (cocktail), Easy home-made Raclette (French-Swiss) and Pasta with spicy mascarpone sauce, mushrooms and artichokes.

Tuna salad with mixed beans, corn, cilantro and chili

This is what I make when I'm too lazy or busy to cook but still want to enjoy something both delicious and healthy. Also, this is the reason my cupboard is filled with lots and lots of cans. If the munchies strike in the night or during an intensive write-out, what to do? Give in to junk food? Neah, this is way better. Just combine those cans from the cupboard with fresh herbs and a lemon dressing and you're good to go. It can also be stored in the fridge for later or packed up as lunch. Try it and thank me. :)

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Elena Ruz (Turkey Tea Sandwich) (Cuban).
Five years ago: Banana and chocolate chunk cake squares.
Six years ago: Brownies with mixed seeds and vanilla.
Seven years ago: Cinnamon and brown sugar palmiers.
Eight years ago: Diet muffins with cranberries, dark chocolate and spices and Risotto with caramelized onions, artichokes and bacon.

Ensalada chilena (Chilean salad) (vegan)

A light and tangy salad, combining red onions and tomatoes with chili peppers, cilantro and tart vinegar. It's a staple side to many Chilean cuisine mains, and a beautiful way to add more fresh stuff in your diet. 

I made it as part of a multi-course Southern American feast and it's the thing that was finished by my guests first. Too bad I didn't make more:).

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Classic grilled cheese (British and American).
Five years ago: Turkey bites with vodka sauce.
Six years ago: Smoked salmon pizza (Italian).
Seven years ago: Sprinkle butter cookies (Italian).
Eight years ago: Bacon-wrapped baby corn, Spicy chocolate truffles and Pissaladières (French caramelized onion tarts).

Pirincli Yesil Mercimek Salatasi (Turkish lentil and rice salad) (vegan)

This lovely Turkish salad can work both as a side dish and as a main. Frankly, it's so good on its own that I'd gladly have this anytime of the day. It's one of my go-to's when looking for a fast comfort food. 
Recipe source: here.

Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Brændende kærlighed ("Burning love") (Danish).
Five years ago: Gorgonzola and white wine potato gratin. 
Six years ago: Prosciutto, chile and onion pizza.
Seven years ago: Raw winter salad in preserved peaches (Romanian).
Eight years ago: Smoked salmon on lemon-herb butter toast.

Cubed Halloumi, cucumber and za'atar salad

This was a personal creation I'm particularly proud of. Since halloumi cheese lends itself so easily to frying, I though cubing it beforehand will not get it to break up into a mush as a regular cheese would behave in the pan. Also, generously sprinkling it with za'atar was something I was planning, and the results definitely did not disappoint. And since it was planned to be a salad, pairing it with cucumbers for a little fresh note (but without much flavor, so it wouldn't cover up the halloumi and spices) was the way to go. All this goes wonderfully with a pita bread to serve over (as you may observe from the above picture). Enjoy :)

Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Ostabrauð (Hot Icelandic Cheese Bread).
Five years ago: Sărmăluțe în viță de vie (Romanian stuffed grape leaves).
Six years ago: Wood ear mushroom salad (Chinese) (raw vegan).
Seven years ago: Bulgur pilaf with garlic.
Eight years ago: Lebkuchen (German gingerbread) and Ragout with tarragon and white wine sauce (German).

German Potato Salad

The well-known potato salad, so present in its different versions in all the world's kitchens, here in the good old German tradition. With onions and bacon and a little white balsamic vinegar for a tang.
Enjoy.
Recipe adapted from Saveur (they kept the onion raw for more of a kick, but I wanted to stick to the letter of the traditional version). :)

Last year: Namoura (Lebanese semolina and coconut cake with rosewater syrup).
Two years ago: Nashi pears in wine syrup with walnuts and walnut cream.
Three years ago: Artichoke and cous cous stuffed mushrooms (vegan).
Four years ago: Red lentil ragu with basil and ajvar.

Salată de gulii (My mom's kohlrabi salad) (Romanian) (raw vegan)

One of my mom's salads. I always loved its freshness and enjoyed it with almost anything (except desserts.. :P) It goes wonderfully with any kind of steak, fried chicken or vegetarian mains like pilafs, potatoes and so on. 
We mostly had it around in winter, but also in the spring and whenever the kohlrabies were fresh in season, for a little detox routine. 
It's ridiculously simple, with only three ingredients (one of them being salt...) but I wouldn't change anything about it. If you taste it, enjoy this little bit of our culture! :)
P.S: Sorry for the quality of the pictures on this one. But trust me, it reflects nothing of the salad's yumminess.

Last year: Tiramisu pralines (Italian-style).
Two years ago: Salată orientală (Romanian potato salad).
Three years ago: Risotto carbonara (Italian).
Four years ago: Plăcintă cu dovleac (My mom's pumpkin pie, with puff pastry) (Romanian-Moldavian).

Fagioli e tonno (Tuna and white bean salad) (Italian)

A super-easy recipe that is intended to be both an appetizer (antipasto) or main course, depending on how hungry you are. If you make it with precooked (canned) beans, then there's no reason you shouldn't complete this in 10-15 minutes, making it an ideal weeknight dinner. It's also in the healthy AND delicious department, so it's really a guilt-free meal. 
Recipe source: Saveur. 
P.S: Saveur also has a version enriched with red onion, which you should consider trying sometime, I only chose the classic this time because of my quest for sampling world cuisine as much as possible. 

Last year: Kahluaccino. 
Two years ago: Pindi chana (Spicy chickpea curry) (Indian) (vegan).
Three years ago: Sancocho (Chicken and root soup) (Puerto Rican).
Four years ago: Baby making and no cooking :).

Lemony courgette and spinach salad (vegan)

A fresh and bright and green and zingy salad with lightly fried courgettes, lemon juice and zest, fresh baby spinach leaves, a touch of olive oil and plenty of freshly grated pepper. It was a quick and light meal and I loved it. :)
Recipe source a bit adapted from here.

Last year: Sopa de Habas (Mexican Fava Bean Soup) (vegan).
Two years ago: Spaghetti with broccoli cream pesto.
Three years ago: Spanish tomato bread with jamon serrano.
Four years ago: Baby making and no cooking. :)

Sunomono (Japanese cucumber salad) (raw vegan)

Meant as a side to main courses, this simple cucumber salad is dead-easy to make but at the same time not like any other cucumber salad that the Western taste is accustomed to. The sesame oil, sesame seeds and Japanese seasonings really make a difference. Whenever you're cooking Japanese food, do try to include this on the menu as well. It will only take a bit but it will complete everything harmoniously. :)
Recipe source: here.

Last year: East 62nd Street lemon cake (American).
Two years ago: Ciorbă de gulii (Romanian kohlrabi soup) (vegan).
Three years ago:  Smoked salmon carpaccio with sun-dried tomatoes (raw) (Swedish "Najad Lax").
Four years ago: Baby making and no cooking. :)

Salade de Pois Chiches (Jewish/Tunisian chickpea salad) (vegan)

A light and spicy chickpea salad, ready in no time and meant to accompany main courses or to be part of  multiple course feast. Traditionally served during the Sukkot celebrations, it's great to be featured as part of any North-African or Jewish themed meal / party / cook-out. 
Ready in less than 5 minutes, delicious and great for nibbling or snacking as well (especially when you're too lazy to cook anything else).
Recipe source: Saveur.

Last year: Spinach, soy and apple smoothie (raw vegan).
Two years ago: Kohlrabi carpaccio with prosciutto crudo and Parmesan (raw).
Three years ago: Smoked trout spread on hot buttered toast.
Four years ago: Spicy shrimp and wild rice soup (Chinese).

Cucumber and radish salad with sesame vinaigrette (raw vegan)

Ever since trying poppyseed vinaigrette I started enjoying a crunchy kick to most of my salads. This is a simple salad based on cucumber an radishes enriched with a lovely sauce of sesame seeds and sesame oil. Enjoy :)

Last year: Moroccan chickpea soup (vegan).
Two years ago: Green zmuti (leaf drink) (raw vegan).
Three years ago: Thai chicken and crab curry.
Four years ago: Spaghetti with olives, basil, red pesto and yellow tomatoes, Salată de ardei copți (Roasted red pepper salad) (Romanian) and Pork salad (with olives, roasted peppers and Parmesan).

Piyaz (Turkish bean salad)

Piyaz is a traditional Turkish salad which is pretty easy to make if you use canned beans (there's really no point, in my opinion, to boil them at home, unless making more food than a simple bean salad). It pairs the lovely kidney beans with tomato, onion, carrot, back olives and hard-boiled egg. It's a little meal in itself. Enjoy :)
Recipe source: here.

Last year: Prosciutto tortellini with slow-simmered salsa and garlic chips.
Two years ago: Malibu banana bread (with rum, raisins and coconut).
Three years ago: Tortilla pizza with wild boar ham and bell pepper.
Four years ago: Truffle cake (Belgian), Spicy potato and cheese fritters and Asparagus, sun-dried tomato, cheese and olive bread.