20 juice verde recipes

Chunky chili-tomato soup with whole simmered potatoes, fresh tomatoes, yellow onions, and a kick of green and red chili. Naturally vegan, gluten-free, deeply rustic.

Refreshing salad 2 bring back a summer feeling in the cold month's.

Elegant apple pie with port wine filling and sharp cheddar pastry crust. Apples simmer in port, apple juice, and lemon zest until just tender. Lattice top shows off the ruby-tinted filling.

Sharp cheddar sesame cheese ball with Worcestershire sauce, pimentos, and scallions, rolled in toasted sesame seeds. A make-ahead appetizer for parties and holidays.

Gazpacho verde is a chilled Spanish green soup of spinach, arugula, cucumber, and scallions blended with lime juice and olive oil. Vivid, herbaceous, and fully vegan.

Salsa verde with boiled tomatillos and serrano chile pureed smooth, then mixed with raw onion, cilantro, lemon juice, and olive oil. Bright, tangy, and quick to make.

This homemade cantaloupe ice cream will for sure make you keep coming back to scoop out more. This fruity and creamy ice cream is a winner at any occasion.

Harvest apricot preserves cook a big batch of ripe apricots with sugar and lemon juice to setting point, then jar and seal with rum-dipped cellophane tops. An old-world summer preserve.

Port wine, fig, and blue cheese sauce: a glossy reduction of caramelized aromatics, ruby port, and orange that melts tangy blue cheese into a velvety pour for pork roast or meatballs.

A perfect marriage of the two--a most delightful, fruity, tropical jam with a citrusy tang.

This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.

Lemon bisque is a vintage no-bake dessert: whipped evaporated milk and lemon Jello layered between sweet graham cracker crumbs for a tangy, fluffy refrigerator cake.

Three-ingredient banana condiment with lemon and raisins simmers into a thick, jammy spread for jolof rice. Make it ahead and store for weeks of West African flavor.

California fruit bread made with whole wheat flour, bananas, pineapple, apricots, and golden raisins. No added sugar or butter in this naturally sweet, freezer-friendly loaf.

Refreshing, juicy and tasty, it takes you only a few minutes to prepare, you will have this scrumptious salad that can be a side dish with any main course!

Penne alla puttane d'Elba tosses hot pasta into a no-cook sauce of raw tomatoes, zucchini, capers, olives, basil, and chili. A sun-soaked Tuscan summer pasta from the island of Elba.