54 juice verde recipes

Orange, red pepper, radish, and red onion salad on romaine dressed with olive oil, lemon, cumin, and cayenne. A vibrant, crunchy Moroccan-inspired salad in 15 minutes.

Roasted red pepper and tomato soup with dried chiles, cabbage, garlic, and warm spices, pureed smooth and topped with fresh cilantro. A hearty vegetarian soup.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Mediterranean squid stew braised with artichokes, nicoise olives, white wine, tomatoes, and ten cloves of garlic. A slow-simmered one-pot dish where the squid turns meltingly tender.

Boldly spiced vegan chickpeas simmered with roasted cumin, garam masala, amchoor, and fresh ginger. Ready in 35 minutes and even better the next day.