8,245 8 juice recipes

Hearty beef and vegetable soup with alphabet pasta, loaded with frozen veggies and simmered in a savory tomato-beef broth. Kid-approved comfort in a bowl.

Roasted garlic and cumin-spiced broiled eggplant tossed with capellini, lemon juice, and cilantro. A vegan room-temperature pasta with bold, smoky Mediterranean flavor.

Chilled melon soup with cantaloupe, honeydew, champagne, and a drizzle of honey, served in iced bowls with whipped cream and mint. A no-cook summer starter that feels like a celebration.

Rice-stuffed Cornish hens with a sweet filling of raisins, walnuts, honey, lemon juice, and cinnamon. Roasted with butter-rubbed skin until golden and juicy.

Pacific pot roast studded with whole garlic cloves, braised low and slow in a Dutch oven, then served with a tomato-spiked flour gravy over rice. Simple, old-school comfort.

No-bake cherry cheese pie with a creamy lemon-spiked filling in a graham cracker crust, topped with cherry pie filling. Five ingredients, no oven required, sets in 3 hours.

Vegan broccomole dip made from pureed broccoli stems with cumin, lemon, green chilies, and fresh tomato. A zero-fat guacamole alternative in 15 minutes.

Mile high raspberry pie with an almond shortbread crust and a frozen raspberry mousse that triples in volume during a 15-minute beat. The filling rises into a signature pink cloud above the rim.

Chilled avocado soup with shrimp, buttermilk, lemon, and garlic blended silky smooth. A no-cook cold soup that's creamy, tangy, and elegant for summer entertaining.

Whole wheat nutmeg bread machine loaf sweetened with honey and fruit juice concentrate. Warm spiced 100% whole-grain bread for breakfast toast and tea sandwiches.

A deep dish apple pie with homemade crust and a secret: heavy cream poured through the slits mid-bake, creating a luscious sauce around every cinnamon-spiced slice.

Chinese hot orange soup made with fresh-squeezed orange juice, rock sugar, and preserved ginger, lightly thickened with cornstarch. Served warm with citrus slices and cream wafers.

Poached salmon cutlets in white wine with a vibrant pureed basil sauce finished with lemon and butter. An elegant one-dish fish dinner where the poaching liquid becomes the sauce.

Slice-and-bake cookies with bright orange zest and toasted pecans that you can keep in the fridge for up to a week, ready to bake fresh whenever a cookie craving hits.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

Rhubarb sherbet made with fresh rhubarb, orange juice, and whipped egg whites for a light, tangy frozen treat with no ice cream maker needed.