2,310 8 juice recipes

Simple chicken saute is a lean 30-minute dinner for two: lightly pounded chicken breasts pan-seared in olive oil, then topped with a quick lemon, green onion, and mushroom pan sauce. Weeknight French bistro technique.

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.

Oven-baked pork ribs glazed with a thick, sticky pineapple-brown sugar sauce spiked with Worcestershire and beef bouillon. Slow-baked until tender, then finished at high heat for a caramelized crust.

Skillet hamburgers topped with sauteed mushrooms and onions in a Worcestershire, lemon, and garlic pan sauce. Steak Diane flavors on a burger, one pan.

Barbecue salmon steaks glazed with soy sauce and sugar, served with a vibrant green sauce of parsley, chives, capers, and hard-boiled egg. A quick, elegant grilled fish dinner.

Try something new with this scrumptious dish that can be cooked on the barbecue or baked in the oven.

Simply delicious salad that can be served with any main course.

Chicken Provencale layers chicken breasts over cauliflower, tomatoes and carrots with a lemon-herb paste, all baked in a single dish. Light Mediterranean one-pan dinner.

A delicate Asian-style steamed seafood custard (chawanmushi) with whole clams, fresh ginger, scallions, and umami-rich fish sauce. Light, savory, silky, and ready in under an hour.

A bright, fiery Thai squid salad (Yum Pra-Hmik) with tender poached squid tossed in lime juice, fish sauce, lemongrass, ginger, mint, and crushed chilies. Fresh and bold.

Why buy salad dressing when it's easy to make your own, here's a Raspberry Walnut dressing that can be made ahead and is ready when you are. Makes about two cups of dressing.

Mushrooms Montreal is a no-cook appetizer of raw sliced mushrooms in a lemon cream dressing with scallions and parsley. Served immediately or marinated for deeper flavor.

A 15-minute chicken or shrimp curry with crushed tomatoes, garlic, and fresh coriander. Quick enough for the busiest weeknights.

Lime and dill seafood skewers alternate scallops, shrimp, and halibut with corn, carrots, and purple onion. Marinated in garlic-lime-sesame and finished with dill mustard glaze.

Creamy sherried lobster bisque for two, made with lobster tails, red potatoes, clam juice, and light sour cream blended silky smooth. An intimate, elegant soup finished with dry sherry and thyme.

Grilled pork chops Dijonnaise with a double-mustard rub and herb butter finish. Seared over hot charcoal then wrapped in foil with parsley-chive butter to steam through - juicy, never dry.