Buck's fizz (cocktail) (British) (vegan)

A Buck's Fizz is a champagne and orange juice combination used to drive away hangovers (supposedly), as an excuse to start drinking earlier in the morning, or just as a delicious way to start your day with a brunch in style :).
It was invented in 1921 at a London bar called "Buck's club", earlier than the French Mimosa, and containing more orange juice then its French counterpart (this one has only a third champagne, while a Mimosa is half champagne). It's now popular either as part of a brunch or at weddings, as a less alcoholic alternative to champagne for children. 
I personally like it more than "dry" champagne, as the latter tends to be too fizzy and sparkly for my taste (I don't even enjoy sparkling mineral water or any kind of carbonated juices). 
Anyway, you'll have it and whatever the occasion, you'll find a sweet, mild and pleasant drink. Enjoy.

Last year: Minestrone (Italian vegetable soup).
Two years ago: Raspberry and marshmallow cake.
Three years ago: Conchiglioni giganti con ricotta e limone (Italian).
Four years ago: Straciatella cream pie (Italian). 

Spinach, goat cheese and kalamata olives pasta (Greek-style)

I don't know the Greek name for this dish, but the ingredient combination used to make such pasta meals are very usual in Greek home kitchens. The pasta is tossed with lemony chopped spinach and herbs, with slightly cooked cherry tomato wedges and kalamata (natural) olives. All this yummy and bright stuff is then served with fresh and soft goat cheese (the Greek brands are the best match for this dish, obviously). It comes together in less than 20 minutes and you will want more after finishing it. :)

Last year: Horta me Avga Tiganita (Wild greens with fried egg) (Greek).
Two years ago: Orange pasta with eggplant and carrots (vegan).
Three years ago: Cauliflower and soy croutons cream soup (vegan).
Four years ago: Straciatella cream pie (Italian).

Red lentil, chickpea and chili soup (vegan)

A light and easy to make vegetarian soup, made a bit more consistent by the addition of lentils and chickpeas. With a strong aromatic base from cumin seeds (which as you may know from other recipes, match the chickpeas and tomatoes very well) and gently fried red onion. And, of course, why leave it there when you can have it with a kick? Add red chilies as well :D. 
All in all, it's a no-fuss, easy to cook comfort food. Enjoy!
Recipe source: here.

Last year: Soufflé au citron (Quark and lemon souffle) (French).
Two years ago: Moroccan potato salad (vegan).
Three years ago: Simple tomato gratin (Gratin Provencal).
Four years ago: Stuffed baked avocados (Middle Eastern).

Japchae (Korean fried noodles) (vegan)

A simple and quick dish of stir-fried glass noodles and thin veggie strips. It's very often served in Korean meals as a side dish, though it can very well be encountered as a main as well. 
Japchae is a kingly dish :). It was created for a Korean king early in the 17th century and that king was so pleased with it that he rewarded the creator with a high office in return. But by far the loveliest thing about it is the fact that it's so easy and fast to make and that you can incorporate some seasonal vegetables in the basic recipe any time you want. Just stir fry them in some sesame oil, add soy sauce and glass noodles, give them another stir and it's done. Sprinkle some sesame seeds and thinly sliced chili on top and you can start digging in. :)
To me - especially since I really have a soft spot for glass noodles - this is the laziest and most delicious comfort food. I hope you'll enjoy as well.

Last year: Roasted white onions with breadcrumb crust (vegan).
Two years ago: Three color pizza with basil, mozzarella, cherry tomatoes and avocado.
Three years ago: Violet flame (cocktail).
Four years ago: Stuffed baked avocados (Middle Eastern).

Courgette, pea and pesto soup (vegan)

Simple to make, green and light and unmistakably delicious. It also contains white beans for extra heartiness, bit if I would have put that also in the title, then it would have been too long :).
Recipe adapted just a bit from here.

Last year: Pui cu smântână (Romanian chicken and cream) (My mom's recipe).
Two years ago: Creamy coconut milk rice (vegan).
Three years ago: Tagliatelle with tuna, lemon, rucola and pine seeds.
Four years ago: Stuffed baked avocados (Middle Eastern).

Cous cous au beurre (Algerian/Jewish)

This is a traditional Jewish recipe from Algeria (and possibly other countries of Maghreb as well) that brings back many childhood memories for people who grew up there. It's both a dish associated with children and also with the holiday of Purim. It's also ridiculously simple and fast to make and quite delicious. Enjoy.
Recipe source: here and here.

Last year: Nasi Goreng (Indonesian fried rice).
Two years ago: Prosciutto-wrapped turkey fillets with early summer salad.
Three years ago: Ganse Schmaltz Back-Kartoffeln (German goose fat baked potatoes).
Four years ago: Stuffed baked avocados (Middle Eastern).

Sour cherry muffins with black and white chocolate chunks

A nice idea for Children's Day :).
Delicious, warm muffins with sour cherries and chocolate chunks (definitely decadent and melty and just naughty). And as if that wasn't enough to get you to try one, the chocolate is both black and white (and in generous quantities, too!). Double the chocolate, double the colors, double the fun. Enjoy.
Recipe source: here.

Last year: Poppyseed, honey and strawberry glaze Bundt cake.
Two years ago: Elder flower and vanilla syrup (vegan).
Three years ago: Raw walnut-cocoa truffles with honey and cinnamon (raw vegan).
Four years ago: Stuffed baked avocados (Middle Eastern).

Smoked salmon tartines with fried capers

Smoked salmon tartines are a common enough treat, I'm sure. Who doesn't love indulging in smoked salmon over thin crispy bread, with a variety of other toppings according to the moment's fancy? Especially considering how easy a smoked salmon open-faced sandwich is to make, its popularity definitely makes sense. 

But while adding capers isn't unheard of, the detail of them being fried beforehand is what caught my attention. I first saw this idea at Bon Appetit, and decided I had to try it asap. I was happy to discover I wasn't wrong: indeed, adding fried capers to your smoked salmon toast is really one of those details that completely change the game. The subtly nutty, crunchy goodness of the fried capers take it all to the next level. If you want to kick some new life into your smoked salmon tartines, do try this. It will only add 1 minute extra to your whole assembling routine, and the rewards will be more than worth the extra wait, I promise.

Last year: Moroccan mint tea (vegan).
Two years ago: Potage Parmentier (Leek and potato soup) (French).
Three years ago: Pork bites in sweet and sour sauce (Thai-style).
Four 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.

Quattro Stagioni pizza (Italian)

The classic. The nicest thing for people like me who sometimes crave variety foremost. Spicy Italian sausage, thinly sliced mushrooms, prosciutto, and olives. Yum. :)

Last year: Moroccan cous cous salad (vegan).
Two years ago: Cauliflower and potato curry (Indian) (vegan).
Three years ago: Mâncare de mazăre (My mom's pea stew) (Romanian) (vegan).
Four 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).

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).