1,408 tomato juice recipes

Hearty white bean and lamb shank soup simmered low and slow with sage, garlic, and a bright squeeze of lemon. Freezer-friendly and feeds a crowd.

Tex-Mex quiche loaded with taco-seasoned ground beef, cheddar, and chiles in a flaky pie shell, baked in egg custard and topped with fresh guacamole. Brunch meets taco night.

Warm barley salad with zucchini, fresh tomatoes, cilantro, and lime juice. A light, high-fiber grain salad that's vegan and ready in 30 minutes.

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.

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

Grilled fish fillets marinated in tequila, triple sec, and fresh lime juice, served with a zesty tomato-cilantro-jalapeno salsa. A margarita-inspired seafood dinner ready in 45 minutes.

Chicken gyros with cucumber salsa and tsatsiki turn leftover roast chicken into a fast Greek dinner. Garlic-herb oil, cool yogurt sauce, crunchy cucumber-tomato salsa, warm pita.

Grilled chicken breast marinated in teriyaki, lime, and garlic, then topped with a fresh pico de gallo loaded with tomato, jalapeno, avocado, and cilantro. A bold fusion of Mexican and Asian flavors, ready in about an hour.

Roast beef sandwiches simmered in a garlic-lime tomato sauce with green chiles, cumin, and cilantro on whole-wheat rolls. A zippy Southwestern-style leftover makeover ready in 25 minutes.

Fresh Mediterranean tomato salad with cucumber, black olives, mint, parsley, and a simple lemon-olive oil dressing. A crisp, herbaceous no-cook side dish ready in 15 minutes.

Hot vermicelli tossed with a raw egg, sun-dried tomato, Parmesan, and lemon sauce that cooks on contact. A carbonara-style no-cook pasta ready in 30 minutes flat.

Vegan Hawaiian tempeh kebobs marinated in soy sauce, lemon, and allspice, then grilled with pineapple, zucchini, and cherry tomatoes. Finished with a tangy orange glaze.

The salad was filling, tasty and nutritious. I always try to find ways to use whole grains, beans, and fresh veggies, and this recipe has certainly fit my expectation quite well. I served it over a bed of lightly dressed arugula, and I loved it.

Open-faced Santa Fe chicken avocado melt with cilantro-lime mayo, sliced chicken, ripe avocado, and Lorraine cheese broiled on toasted sourdough. A 15-minute lunch built for leftover roast chicken.

Greek-seasoned burgers with oregano, cumin, lemon juice, and fresh tomato tucked into whole wheat pita pockets with romaine and red onion. Low-fat and diabetic-friendly.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.