Three-color pizza with basil, mozarella, tomatoes and avocado

This is basically a caprese (basil-mozarella-tomato together are called a caprese salad) pizza with an addition of fresh avocado. A beautiful fresh tasting pizza in the colors of Italy, perfect for the warm weather outside. Enjoy :).
Recipe idea adapted from BBC's Good Food.

Last year: Violet flame (cocktail).
Two years ago: Stuffed baked avocados (Middle Eastern).

Creamy coconut milk rice (vegan)

I love milk rices - partly because they're the easiest dessert one can make, partly because they remind us all of childhood (at least in Eastern Europe where I grew up). And because it's nice to find variations, here's a vegan version made with coconut. Sweet and tropical tasting, it's the lightest finish possible to your evening, especially when preparing to drift away to sleep. Good night, kids :)

Last year: Tagliatelle with tuna, lemon, rucola and pine seeds.
Two years ago: Stuffed baked avocados (Middle Eastern).

Prosciutto-wrapped turkey fillets with early summer salad

Turkey breast fillets rubbed with freshly ground pepper and wrapped in Italian prosciutto, then fried into a delicious smoky crust and soft juicy interior goodness. With a nice helping of early summer salad, crunchy-fresh and lightly flavored with pumpkin seed oil.
Don't know about your tastes, but to me that is the synonym for the perfect non-veggie dinner. With fresh Italian style flavors. Enjoy.

Last year: Ganse Schmaltz Back-Kartoffeln (German goose fat baked potatoes).
Two years ago: Stuffed baked avocados (Middle Eastern).

Elder-flower and vanilla syrup (vegan)

I made elder-flower syrup, out of fresh flowers, when I visited home last year. It's something which can only be made kind of about now (at the beginning of June).  
I also infused it with vanilla for a stronger and dreamier flavor. It's wonderful diluted with water for a refreshing drink, or in cocktails, or in various deserts (like the Elder flower rum cream tarts with raspberries).
In the picture above you may also admire my parents' tomcat, Perseus. :)

Recipe source: my dad :).

Last year: Raw walnut-cocoa truffles with honey and cinnamon (raw vegan).
Two years ago: Stuffed baked avocados (Middle Eastern).

Potage Parmentier (Leek and potato soup, French)

Leeks and potatoes make for a creamy, creamy and green tasting soup. One of Julia Child's classic French recipes. Perfect for spring and for enjoying along with croutons or crispy bread. :)
Recipe source: Saveur.

Last year: Pork bites in sweet and sour sauce (Thai-style).
Two years ago: Teriyaki salmon fillets (Japanese), Mushroom, pickled cucumber and cheese salad, Danish pastries with strawberry / cream cheese filling and Green pasta with Jamon serrano, Parmesan, mozzarella and olives.

Caulliflower and potato curry (vegan) (Indian)

This is a recipe somewhat similar to the Aloo Gobi but somewhat better in terms of how easy it is to make and how creamy the outcome is; although it skips the raita the other one has. Also it's lighter on the heat spiciness. 
Non-traditionally speaking, it can also work as a side dish for meat, although it's so good by itself I don't know why anybody would want to do that.
Overall, it's faster to make and lighter calorie-wise than the Aloo Gobi. It's one of my easy lunch go-to's.
Recipe adapted from here. 

Last year: Mâncare de mazăre (My mom's pea stew) (Romanian) (vegan).
Two years ago: Ginger ale muffins / cupcakes, The magic mushroom and almond soup (with lemon balm melissa) (vegan) and Jamon serrano and shrimp tacos (Spanish-Mexican).

Green zmuti (raw vegan)

When I saw this recipe first at Saveur it seemed like a marvelous idea. Getting some green into your system in an unconventional way that cut back on all that waste we generally produce when we throw away the stalks and leaves from broccoli, radishes, kohlrabi and so on. It seemed marvelous in terms of a harmony between us and nature; and in terms of health I shouldn't even get started, it being so obvious.
But I postponed actually trying to make this until I saw the recipe again on a blog I really like: Andie's Veggies. :) Hopefully when you'll see it here it might give you an impulse to try getting a really good habit - for you and the world :).
P.S: If you imagine something yucky when you hear of a smoothie made with green and raw and conventionally inedible leaves, you couldn't be more wrong. :) Just try and see for yourself. And maybe you'll make a habit out of drinking this every morning.
P.P.S: In case you're wondering, "zmuti" comes from "smoothie", being a cute mispronunciation.  :)

Last year: Thai chicken and crab curry.
Two 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).

Malibu banana bread (with rum, raisins and coconut)

A lovely fluffy piece of banana bread infused with all the great flavors of Malibu. :) It's pretty light, using some wholemeal flour and tastes like a sunny and rum-filled Caribbean holiday. Sliced and served with creamy coconut milk to keep the flavor theme intact.
My guess is that if you try it you'll tend to have this for breakfast everyday for a whole week or so until you'll finally decide to move on to other things. Enjoy :).

Last year: Tortilla pizza with wild boar ham and bell pepper.
Two years ago: Truffle cake (Belgian), Spicy potato and cheese fritters and Asparagus, sun-dried tomato, cheese and olive bread.

Spanakopita (Greek spinach and feta pie)

The classic and famous Greek savory pie, stuffed with feta cheese and spinach creaminess between crunchy phillo dough layers.
I've documented various sources for this recipe and in the end I stuck (mainly) to this one.

Last year: Cucumber salad with poppy-seed vinaigrette (raw vegan). 
Two years ago: Mexican corn-cakes with avocado-scallion salsa and refried beans, Crispy baked chicken with Teriyaki sauce and Potato and herring salad.

Tuna, red onion and sesame wraps

A healthy meal and a delicious way to catch up on your veggie intake :). Not to mention extremely easy and fast to make as long as you have some tortilla wraps on hand: just open a can of tuna in water, season it, mix with raw red onion and sesame seeds, wrap it up and serve alongside a generous serving of field salad sprinkled with a little virgin olive oil and white balsamic vinegar. Delicious, you'll see.
Note: Some cooks recommend toasting sesame seeds before use for a more intense flavor. I prefer them raw to maintain all their nutritional qualities. But if you want a stronger sesame taste, just fry them for about 5 minutes, stirring so they don't get burnt, without oil, in a dry non-stick pan, until you can start smelling sesame :).

Last year: Crepes with macadamia cream and lychees.
Two years ago: Dulce de leche, Sweet tart crust and Mini tarts with dulce de leche and red currants.