2,640 juice recipes

Molded cucumber gelatin salad with cream cheese, carrots, onion, and lemon juice made with sugar substitute for a diabetic-friendly side dish. A retro Jell-O salad with no added sugar.

Retro avocado-shrimp aspic sets sieved avocado and plump shrimp in a savory gelatin mold with pimiento, Worcestershire, and a dash of hot sauce. Unmold onto lettuce for a stunning vintage appetizer.

Shrimp and plum kebabs with jalapeño, cilantro, and lime. Sweet-smoky summer skewers that hit the grill in 8 minutes and bring heat, char, and stone fruit in every bite.

Lemon butter glazed chicken breasts lightly floured, sauteed in butter, then simmered in lemon juice and chicken broth. The pan sauce reduces into a syrupy glaze.

Vinaigrette marinade with garlic mashed into coarse salt, Dijon mustard, lemon juice, olive oil, and red wine vinegar. Works on beef, chicken, pork, fish, or vegetables.

This is the original Louis dressing with chili sauce - not a plain Thousand Island.

Spit-roasted leg of lamb basted with garlic butter and served with a fiery drunken sauce of tequila, chili powder, serrano peppers, red wine, and grated cheese. Mexican-meets-grill showstopper.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Baked chicken breasts basted with honey, lime juice, canola oil, and paprika until golden brown. A simple 4-ingredient glaze for juicy oven-roasted chicken.

Creamy spinach and tangy feta baked in a flaky crust with eggs, cream, and a squeeze of lemon. This savory quiche works warm or at room temperature for brunch or dinner.

Pork tenderloin medallions pounded thin, seared golden, and finished in a bright pan sauce of shallots, black pepper, white wine, and fresh orange juice. A 40 minute bistro-style dinner.

young arugula is used for salads and the spicier older arugula for cooking. Below are two recipes featuring both types of arugula.

Tangy lime vinaigrette with fresh lime juice, olive oil, brown rice vinegar, plum vinegar, garlic, fresh basil, and dill. A bright, herbaceous dressing with Japanese-inspired depth.

Baked salmon fillets topped with a compound pistachio basil butter melted over each serving. White wine in the pan keeps the fish moist. Ready in 20 minutes.

Rib roast of beef crusted with hot English mustard, roasted to medium-rare, and served with whipped horseradish cream sauce folded with toasted walnuts.

Portuguese pork with lemon, garlic, cumin, and olives. Marinated overnight, then browned and braised until fork-tender. A rustic Alentejo-style braise.