9,479 juice recipes

Golden chicken breasts smothered in a blended pear sauce with orange, soy, and ginger, then plated with red pepper strips and sliced pears. An elegant, fruit-forward dinner that looks as stunning as it tastes.

Apple cheesecake with a gingersnap-pecan crust, creamy Philadelphia cream cheese filling, and cinnamon apple slices baked in a pinwheel pattern. Finished with melted apple jelly.

Wine-poached chicken tossed with rigatoni, fresh basil, sweet red peppers, and olives in a bright garlic-lemon dressing. A chilled Italian pasta salad built for hot summer nights.

Grilled chicken drumsticks with a honey-orange dipping sauce brightened with fresh mint and apple cider vinegar. Crispy skin, tangy glaze, and done in under 40 minutes.

Salmon scallops pounded paper-thin, flash-cooked in seconds, and served over wilted garlicky spinach with a bright lemon-parsley pan sauce. French bistro technique for sky-high quality dinner.

A bright Vietnamese salad of diced shrimp and pork tossed with lime, garlic, coriander, chili, and fresh mint. No cooking required, ready in 20 minutes.

Blended smoothie with apricot nectar, banana, powdered milk, honey, and lemon zest for a creamy, protein-rich breakfast drink.

Loaded avocado dip with bacon, sour cream, cucumber, and a kick of hot sauce. A no-cook party dip that's like guacamole's smokier, tangier cousin.

Indonesian salad with pan-fried tofu, boiled potatoes, steamed spinach and cabbage, and fresh bean sprouts, topped with a blended spicy peanut dressing. Vegetarian, ready in 30 minutes.

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

Portuguese fried squid rings in a light egg-white batter that fries up crispy and dry when the oil is hot enough. Lulas Sevilhana are a classic Iberian calamari dish seasoned with lemon juice.

Indian-inspired dosa-style crepes made with cream of wheat and stuffed with spiced sesame potatoes, jalapeño, and lime. Serve with green pea chutney for a vibrant vegetarian meal.

Quinoa and butter beans simmered with sweet potato, butternut squash, and dried cranberries in orange juice and warm spices. A colorful vegetarian main packed with fall harvest flavors.

Zucchini mock apple pie with sweet raisins folded through and a buttery crumb topping. Lemon juice, cinnamon, and nutmeg fool the taste buds into reading squash as apple, with chewy raisins adding depth.

Pineapple cheesecake squares with a creamy baked filling topped with crushed pineapple folded into whipped cream. A make-ahead dessert that cuts into neat bars.

The minty and toasted almond sauce is a hit, roasted chicken goes very well with this citrus, garlicky and nutty sauce.