8,245 8 juice recipes

Rainbow trout teriyaki broiled in 5 minutes after a quick soy-ginger-garlic marinade. Topped with toasted sesame seeds for fast Asian-inspired weeknight fish.

Delicate rainbow trout fillets hit the grill for just 4 minutes, then get drizzled with a bright lime-ginger oil spiked with red pepper flakes.

Turn leftover chickpea and eggplant stew into a crispy-topped baked pasta with feta, fresh herbs, and crunchy breadcrumbs. High-fiber comfort food, ready in under an hour.

Crisp snow peas sauteed with browned butter, toasted almonds, shallot, and a squeeze of lemon. An 8-minute vegetarian side that's healthy, light, and full of flavor.

Jambon de la cabane a sucre, a traditional Quebec sugar shack ham simmered in apple juice or maple sap then glazed with maple sugar, cloves, and a sweet raisin sauce.

Asparagus and acorn squash rings make a stunning fall side dish: tender squash hoops threaded with asparagus spears, finished with a buttery walnut sauce sharp with lemon, cider vinegar, and apple cider. Holiday-table showpiece.

This dish is very savoury with a crunchy/chewy texture.

Crisp button mushrooms stuffed with tangy apple, toasted walnuts, and melted blue cheese for a sweet-savory bite-sized appetizer ready in under an hour.

A thick, creamy New England-style clam chowder built on bacon drippings, clam juice, tender potatoes, and baby clams. Ready in 40 minutes with pantry-friendly ingredients.

This is very tasty even if you can only add the grapes or the pineapple, but really good with both. People who don't like curry, and those who don't like fruit in their meat, LOVE this. It is very refreshing and a great treat for visitors who just had to travel on plane (or for any other dehydrated guests.) :)

Clear tomato soup strains fresh tomatoes, celery, carrots, onion, and cloves into a clean, brothy soup brightened with lemon juice. Vegan, gluten-free, fat-free, served hot or cold.

Saus kacang is an Indonesian peanut sauce made with ground chili, garlic, shrimp paste, peanut butter, tamarind, and coconut milk. The classic satay dipping sauce.

Moroccan chicken with olives, lemon slices, and a spice rub of cumin, paprika, turmeric, ginger, and cilantro. Baked uncovered until golden. Serve over couscous or rice.

Shrimp and lobster tail bouillabaisse in a tomato-clam broth with leeks, Cajun seasoning, and orange zest. Served over toasted French bread for a stunning seafood supper.

Pan-roasted grouper crusted with whole mustard seeds and thyme, served with leeks, corn, and a white wine butter sauce finished with lime juice.

Lemon oatmeal cookies bright with lemon juice, zest, and extract, made lighter with oil and egg whites and given extra crunch from crisp rice cereal. A crisp, citrusy twist on the classic oatmeal cookie.