9,486 juice recipes

Pork tenderloin schnitzel in a Parmesan egg batter, sauteed in butter and finished with a lemon pan sauce. Thin, crispy, and golden in every bite.

Grilled chicken salad with an Asian-style sesame soy dressing, fresh mango, toasted almonds, and water chestnuts. The same dressing marinates the chicken and dresses the salad.

Marinated poached scallops served chef-salad-style over greens with hard-boiled eggs, cherry tomatoes, radishes, and cheddar. A vintage seafood salad platter with a bright tarragon-vinegar dressing.

Lentil soup simmered with tomatoes, carrots, marjoram, and thyme, finished with dry white wine and topped with grated cheddar. A hearty, high-fiber one-pot meal.

Cravatta with asparagus spears wrapped in ham, spread with shallot-mustard cream sauce, and baked with Fontina and Parmesan until bubbly and golden.

Cheese ravioli tossed in homemade broccoli pesto with walnuts, Parmesan, and lemon. A vibrant vegetarian pasta that puts a whole head of broccoli to work.

Fusilli with vegetables: a fresh Italian pasta sauce of zucchini, plum tomatoes, garlic, shallots, and herbs simmered in olive oil. Summer garden produce tossed with corkscrew pasta and a shower of parmesan.

Chicken fajitas with bell peppers, red onion, and a splash of lemon and tabasco. A quick weeknight fajita recipe that cooks in 15 minutes and doubles for later in the week.

Roasted sweet potato salad with five-spice, watercress, toasted almonds, and tangy goat cheese for warm vegetable sides ready in 60 minutes.

Delicious and nutritious wraps are perfect party food especially when you have vegetarian friends or family members showing up.

Lemon curd cheesecake with a tangy cream cheese and sour cream filling topped with homemade lemon curd. Baked low and slow for a crack-free, silky finish.

White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.

Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.

Apple-almond stuffed turkey: a Thanksgiving bird packed with tart apples, ham, toasted almonds, currants, citrus zest, and fennel seed in a bread stuffing moistened with apple juice and chicken broth.

Layered orange pineapple cake with a crunchy coconut-pecan praline topping, whipped cream frosting, and crushed pineapple baked inside. A showstopper from a box mix.

Ultra-moist chocolate bundt cake with orange zest, Kahlua, sour cream, and chocolate chips. Soaked in a warm orange-butter syrup right out of the oven.