2,814 8 juice recipes

Italian-style winter salad of shaved fennel, juicy orange slices, pink grapefruit, red onion, and bitter radicchio dressed with citrus-spiked olive oil. A bright, anise-scented cold-weather starter.

Lemony radish salad with 4 cups of thinly sliced radishes in a lemon-soy dressing with chives and parsley. A peppery, crunchy side that chills beautifully.

Sweet lassi blended with plain yogurt, ice water, lemon juice, and sugar, topped with crushed cumin seeds. A cooling Indian yogurt drink ready in minutes.

Traditional Jewish tzimmes with beef, carrots, sweet potatoes, prunes, and dried apricots braised in orange juice. A sweet and savory one-pot holiday dish simmered low and slow until fork-tender.

Party lemon bisque is a vintage no-bake chilled dessert: lemon gelatin and partially-frozen sweetened condensed milk whipped into a cloud-light mousse over graham cracker crumbs. Tangy, sweet, and built for a crowd.

Turkish stuffed eggplant baked twice with a slow-cooked tomato, onion, and garlic filling scooped back into the shells. A low-calorie vegetable main with bright lemon and parsley.

Mixed red greens and pear salad with a toasted hazelnut vinaigrette made with lemon juice and lemon zest. A light, elegant fall salad with radicchio, endive, and butter lettuce.

Orange sugar-crusted meltaway cookies with chocolate chips and chopped nuts, dipped in fresh orange juice and rolled in sugar to form a delicate citrus-sugar shell. A bright, buttery shortbread-style holiday cookie.

A light, airy strawberry souffle made with whipped egg whites and fresh berry puree, drizzled with a warm strawberry-orange sauce. Elegant, low-calorie, and stunning.

Orange-glazed sweet potatoes baked with fresh orange juice, brown sugar, cinnamon, nutmeg, and a touch of wheat germ. A naturally sweet holiday side dish with citrus brightness.

Vegetable almond brown rice with lemon, dill, and toasted almonds. A quick vegetarian side dish cooked in vegetable broth for a nutty, herb-bright one-pot grain.

Hot apple soup pureed from a mix of tart Granny Smith and sweet McIntosh apples with cinnamon, nutmeg and a swirl of cream. Vegetarian, ready in under an hour. A Fall soup that doubles as brunch.

Warm sauteed apples, pears, and onion rings in a honey-sherry-vinegar sauce served over fresh spinach. A warm-cold salad with sweet fruit and tangy dressing that wilts the greens.

Mexican-style bread pudding (capirotada) with orange juice, brown sugar, cinnamon, raisins, Monterey Jack cheese, and toasted almonds. A sweet-savory dessert tradition.

Macadamia mandelbrot with orange juice, orange zest, and almond extract, twice-baked into crisp, crunchy cookies. A tropical twist on the classic Jewish biscotti.

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.