4,292 juice recipes

Chewy oat and dried fruit breakfast bars with orange juice, cinnamon, and brown sugar. Freezer-friendly grab-and-go bars that take just 10 minutes to prep for a whole week of mornings.

Flounder Florentine with fish fillets rolled around a spinach, rice, and almond filling, baked in cream of mushroom sauce. An elegant make-ahead seafood dinner.

Paradise cake layers a yellow box cake with crushed pineapple, sliced bananas, vanilla pudding, chopped pecans, and whipped topping. A tropical no-fuss layered dessert that feeds a crowd from a 9x13 pan.

Apple-cranberry pie with Golden Delicious apples, fresh cranberries, cinnamon, and nutmeg under a crunchy brown sugar crumble topping. A fall and holiday favorite.

A gourmet vegan black bean chili loaded with chanterelle and shiitake mushrooms, five types of chiles, spelt berries, fresh corn, and dried sour cherries. Simmered in tomato and orange juice for layers of earthy, smoky, sweet heat.

Marinated melon and strawberries in orange juice and brown sugar, topped with a honey-ginger sour cream sauce and fresh mint. A refreshing no-cook summer dessert.

Tofu Caesar salad dressing made creamy with silken tofu instead of egg yolk and oil. Anchovy, garlic, lemon, and parmesan keep the classic Caesar punch with a fraction of the fat.

Vegan lemon garlic dressing with cucumber, onion, apple cider vinegar, dill, and celery seeds blended smooth. An oil-free, fat-free salad dressing that keeps well in the fridge.

No-egg fruit cake loaded with candied cherries, pineapple, dates, toasted coconut, and nuts, bound with sweetened condensed milk and glazed with orange juice and honey.

Grilled shrimp skewers threaded with orange sections and black olives, marinated in olive oil, sherry vinegar, orange juice, and fresh basil. A Mediterranean-inspired appetizer or light main.

Set-it-and-forget-it slow cooker stew packs chicken, eggplant, potatoes, and beans into one hearty 8-hour meal that feeds a crowd.

Raspberry mirepoix sauce with diced vegetables, orange juice, ginger, and raspberry vinegar. A light, fruity pan sauce for fish, chicken, or shellfish.

Mexican shrimp cocktail with lime-poached shrimp, avocado, jalapeno, tomato, cilantro, and carrots in a concentrated lime-garlic broth. Served chilled on lettuce.

Marinated olives steeped with lemon, fresh thyme, rosemary and slivered garlic in good olive oil. A no-cook, make-ahead appetizer that gets better as it sits. Serve with warm crusty bread.

Linguine tuna salad with canned tuna, green peas, tomatoes, and scallions in a lemon-Italian herb dressing. A cold pasta salad that chills to let the flavors blend.

Israeli salad with diced cucumber, tomatoes, radishes, green pepper, carrots, and lettuce in a fresh lemon juice dressing. A crisp, vegetarian chopped salad ready in 10 minutes.