3,790 8 juice recipes

Greek-style green beans and potatoes braised slow in tomato until meltingly tender, finished with a fresh hit of mint. A vegan side or light main that's even better the longer it simmers.

Choose-A-Fruit Ice is a flexible fruit sorbet made with your pick of strawberries, raspberries, oranges, or mandarins blended with sugar syrup and lemon. No ice cream maker, four ingredients.

Apples and bananas poached in spiced coffee syrup with brown sugar, fresh ginger, cinnamon stick, and orange. A grown-up fruit dessert with cinnamon pastry twists on the side.

Crunchy roasted peanuts coated in tangy lime juice, smoky chili powder, and a kick of cayenne. Five ingredients, oven-baked until dry and addictive. The ultimate party snack or game-day bowl filler.

Smoked salmon steaks rubbed with hot sweet mustard, dill, lemon, and minced onion. Low and slow in the smoker until flaky and loaded with sweet heat.

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.

Cherry jello salad: a retro congealed salad with orange gelatin, canned red cherries, celery, and orange juice, molded firm and served on lettuce with mayonnaise and nuts. Midcentury classic.

Bok choy and shiitake are always good combination together, served with this refreshing sesame orange dressing, light and delicious side dish.

Baked hot fruit compote with plums, peaches, and mandarin oranges in a brown sugar-lemon glaze. A warm, easy dessert or brunch side from pantry staples.

Wholesome breakfast cookie bars made with rolled oats, whole wheat flour, wheat germ, and dried fruit. Sweetened with apple juice and brown sugar for a grab-and-go morning fuel-up.

Paper-thin swordfish paillard flash-cooked until just opaque, topped with blanched leek julienne, fresh grapefruit segments, and a tangy mustard seed vinaigrette. An elegant 30-minute dinner.

Oysters Mosca: chopped fresh oysters cooked down with garlic, scallions, lemon, and Romano cheese, then spooned into puff pastry shells. The classic Italian-Creole New Orleans appetizer from the legendary Mosca's restaurant.

Grilled Hawaiian fish served with a fresh papaya relish made with ginger, cilantro, red bell pepper, and lemon juice. A tropical, light seafood dinner with bright island flavors.

Lemon sticky buns made with frozen bread dough, lemon-corn syrup glaze, and cinnamon-nutmeg sugar swirl. Bright citrus twist on classic sticky buns, baked golden and inverted onto the plate.

Grilled dessert kabobs with pound cake cubes coated in peanut butter and chopped peanuts, skewered with banana and nectarine, and basted with warm caramel sauce. A fun cookout finish.