3,300 juice recipes

Grilled pork schnitzels brushed with a peanut butter, yogurt, honey, and cumin glaze. The nutty-sweet coating caramelizes on the griddle for quick, flavorful cutlets with a satay-style twist.

Fresh fruit platter with strawberries, bananas, pineapple, and kiwi served with a cinnamon yogurt dipping sauce. A light, no-cook dessert or brunch spread.

Orange tapioca pudding made with skim milk, orange juice, and diced oranges. A light, low-calorie custard-style dessert with citrus flavor and tapioca pearl texture.

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.

Frozen banana push-ups with bananas, plain yogurt, orange juice concentrate, and nonfat milk powder, blended and frozen in paper cups. A healthy DIY popsicle for kids.

Mandeltorte is a German almond torte with a buttery pastry shell, rich almond filling, raspberry jam layer, and piped lemon icing. An elegant European bakery-style dessert.

Chilled lobster tails stuffed with a creamy lobster salad made with mayonnaise, tarragon vinegar, mustard, lemon juice, and fresh herbs. An elegant no-cook first course for a special dinner.

Pasta and peas tosses ditalini macaroni with sweet peas, sauteed mushrooms, and a quick tomato juice sauce. Melted fontina cheese pulls it all together for a 30-minute Italian weeknight dinner for two.

Homemade whole-wheat granola with oats, wheat germ, honey, coconut, almonds, and cinnamon. Baked low and slow with orange juice for crunchy, golden clusters.

Pork tenderloin medallions pounded thin, seared golden, and finished in a bright pan sauce of shallots, black pepper, white wine, and fresh orange juice. A 40 minute bistro-style dinner.

Great-Grandma's lemon cake with real butter, lemon zest and juice, and beaten egg whites folded in for a light crumb. A heirloom loaf cake recipe that makes two freezer-friendly loaves.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.

Grilled chicken and avocado fans topped with fresh strawberry serrano salsa and crispy fried corn tortilla strips. A bright, colorful Mexican-inspired plated dish.

Warm cannellini beans with olive oil, lemon, and garlic spooned over pasta and topped with chunky canned tuna and scallions. A 20-minute Italian pantry dinner.

Banana rum sherbet made with yogurt, dark brown sugar, lime juice, nutmeg, and chopped almonds. A tropical frozen dessert churned in a food processor, no ice cream maker needed.