1,581 8 juice recipes

Asparagus tip pasta with fusilli, black olives, stone-ground mustard, and lemon butter sauce. Topped with kasseri or parmesan, this bright springtime pasta comes together in 30 minutes.

Quick wok-tossed beef with bright lemon, crisp snow peas, and mushrooms in a silky ginger sauce. This 30-minute stir-fry beats takeout with fresh citrus zing over rice.

Try these mini pineapple bundt cakes, they are super moist and fluffy, loaded with flavor. These sweet treats will definitely satisfy your sweet tooth.

Loaded black bean soup pureed silky-smooth with smoky ham hock, sherry, lemon, and a finish of sour cream and fresh dill. Steakhouse-style classic that elevates the humble bean.

Herbed pork and potatoes skillet with cubed pork loin, red potatoes, rosemary, sage, and crushed herb stuffing, finished with fresh tomatoes and apple juice.

French apple cake topped with Granny Smith apples, a brown sugar-cinnamon crumble, and a glossy apricot glaze. A bakery-worthy dessert with a tender crumb.

Low-calorie chicken barley soup made from scratch with homemade defatted broth, pearl barley, green beans, and lemon juice. A hearty, satisfying soup without the fat.

Baked eggplant halves stuffed with spiced couscous, tomatoes, scallions, garlic, and wheat germ, seasoned with cumin, chili powder, and turmeric. A satisfying vegetarian main ready in one hour.

Chickpea and green bean salad with two separate garam masala dressings, garlic, cayenne, and fresh ginger. A spiced bean salad served cold or at room temperature.

Cato's grape bread recreates an ancient Roman recipe with feta, cumin, anise, and grape juice baked over fragrant bay leaves. A 2,000-year-old loaf with rustic Mediterranean character.

Ann's chocolate pie with a buttery shortbread crust, airy egg white mousse filling swirled with melted chocolate, and whipped cream folded in. A no-bake chocolate mousse pie with a crumb topping.

Garbanzo bean salsa blended smooth with fresh cilantro, yogurt, green onions, and lime juice. A creamy, protein-rich dip that works as a hummus alternative in 15 minutes.

Bay scallops with vermicelli in a fresh tomato-basil sauce, finished with cream and a whisper of nutmeg. A lighter Italian seafood pasta for weeknight dinners.

Late-summer pepper rainbow soup with multicolored bell peppers floating in a lemon-and-egg-yolk thickened broth. Greek avgolemono technique meets a confetti of red, yellow, and green peppers.

Classic cranberry bread with walnuts, fresh orange juice, and grated orange rind. Baked low and slow, then rested overnight for a dense, moist loaf that slices like a dream.

Red clam sauce with canned clams, tomato paste, lemon juice, rosemary, and thyme simmered for 15 minutes. A quick Italian-American pasta sauce served over linguine with parmesan.