4,292 juice recipes

Steamed halibut, onion, bok choy and shiitake mushrooms are drizzled with garlic-ginger-soy based vinaigrette. Refreshing and delicious.

Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.

Sautéed tempeh, leeks, and wild mushroom stew braises crisped tempeh with four kinds of mushrooms, sweet leeks, garlic, and herbs in a wine-broth gravy. A hearty plant-based main with deep umami flavor.

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.

A Mexican-inspired chilled gazpacho loaded with fresh Roma tomatoes, zucchini, roasted garlic and spicy vegetable juice, topped with crispy tortilla strips and crumbled Cotija cheese.

Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.

Lemon roll-out cookies with sour cream, lemon zest and lemon extract, brushed with fresh lemon juice before baking. Tender citrus shortbread for tea trays and gift tins.

Speedy gazpacho blends vegetable juice cocktail with fresh cucumber, green pepper, celery, and red wine vinegar for a chilled Spanish-style [soup](/recipes/soups) ready in 10 minutes. A hot-weather lifesaver when tomatoes are not in peak season.

Make your own snacks rather than buying from a bulk store or box. Store bought packaged snacks always have huge amounts of salt, reduce the sodium by making your own.

A Thai-style tofu salad with toasted rice powder, roasted chili, fresh mint, lime, and soy sauce served over lettuce with rice and vegetables. Bright, herbaceous, and fiery.

Whole whitefish stuffed with a fiery coriander, ginger, and chili masala paste, baked until tender and finished under the broiler. Bharia Machli brings bold Indian spice to your dinner table.

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

Lobster smoked over black lychee tea, brown sugar, and rice, then wrapped in rice paper with ripe mango, jicama, fresh herbs, and bean thread noodles. A spicy mango-sambal dipping sauce ties it all together.

Homemade mustard cooked with dry mustard, white wine, vinegar, and egg yolks. One base recipe, four variations: lime, tarragon, spicy, and tomato. Keeps a month in the fridge.

Sizzling beef fajitas with lime-Worcestershire marinated steak, charred peppers, onions, and warm tortillas. Tex-Mex grill night with serrano heat.

Black and white bean vegetable chili simmers black beans, great northern beans, corn, potato, and green chiles in a quick cumin broth. A 45-minute meatless chili finished with cilantro and lime.