9,479 juice recipes

This is a very healthy salad, different kinds of vegetables, we always cook this simple and tasty salad.

Bread machine blueberry bread weaves canned blueberries into a soft yeast loaf. Reserved berry juice deepens both color and flavor. A hands-off bread-machine yeast bread.

Citrus-kissed cookies with white chocolate chips, orange zest, and walnuts. Soft, buttery dough bakes in 8-10 minutes for 54 tender cookies.

Moroccan baked fish with a cumin, paprika, and cayenne marinade pounded with garlic and fresh cilantro. A simple North African spice paste that transforms snapper or any white fish.

Pressure cooker cabbage soup with caraway seeds, apple cider, tomatoes, and rice. Central European flavor in 30 minutes with deep, sweet-tart complexity.

Salmon teriyaki broiled with a homemade soy, brown sugar, white wine, and ginger marinade. Just five ingredients and 10 minutes under the broiler.

Baccalà alla Bolognese is a classic Italian salt cod dish: soaked, flour-dredged, and pan-fried in butter and olive oil with garlic, parsley, and a bright squeeze of lemon. Simple, elegant, and ready in minutes.

Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.

Garlic rosemary butter sauce blends softened butter with fresh rosemary, garlic, citrus zest, and a touch of white wine. A 15-minute compound butter for grilled fish, steak, vegetables, or warm bread.

Apricot and cardamom bars with dried apricot, apricot nectar, and unsweetened applesauce in the batter, finished with a sweet apricot glaze drizzle. Low-fat and done in 45 minutes.

Homemade jelly combining tart apples and fragrant quinces in equal proportions. Cook the fruits separately, strain through a jelly bag, then boil the blended juices until they sheet from a spoon.

This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.

Tender lamb and fresh okra slow-simmered in a tomato sauce with whole garlic cloves and onions, finished with a bright squeeze of lemon. This Middle Eastern bamieh stew is rich, tangy, and deeply comforting.

Seared scallops in a white wine, cream, and lime butter sauce made with almond oil. Restaurant-quality pan sauce technique in 30 minutes flat.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

A nice presentation and a tasty variation on the traditional Shrimp Scampi.