9,657 juice recipes

Classic apple crisp with an oat and corn flake topping that bakes up crunchy. Brown sugar, cinnamon, and nutmeg season both the apples and the crumble. Pour apple juice over everything before baking.

Grilled summer squash halves brushed with lemon, rosemary, and margarine, then charred over medium-hot coals until tender. A low-calorie, diabetic-friendly side for any cookout.

Slow cooking brings out the tantalizing flavor in this dish that will have your family licking their lips.

Lemon tassie filling made with fresh lemon juice, butter, and eggs cooked to a silky pudding consistency. A bright, tangy bite-sized tartlet filling that bakes up golden.

Ripe avocado halves stuffed with a bold Roquefort cheese, olive oil, and parsley mixture, garnished with sliced olives on a bed of Boston lettuce. A 5-minute French-inspired appetizer.

Marinated shark steaks soak in a bright soy-lemon-parsley marinade for 30 minutes, then broil quickly to firm meaty fillets. Fast weeknight fish dinner with a Mediterranean tilt.

Indian cucumber raita salad with yogurt, cumin, mint, and lemon juice. Cool, creamy, and ready in 5 minutes. A refreshing side for spicy curries.

Creamy strawberry banana breakfast shake with yogurt and honey. Healthy smoothie packed with fruit, protein, and natural sweetness for energizing mornings.

Homemade apple pie filling cooks down sliced apples with sugar, cinnamon, nutmeg, and lemon for canning or freezing. Six-pound batch of filling that yields enough for multiple pies.

Black bean and rice salad with a generous amount of fresh cilantro tossed in a lime juice and garlic dressing. No-cook vegetarian side ready in 15 minutes.

Viennese chocolate torte for Passover uses ground walnuts, cake meal, and potato starch in place of flour. A flourless-style torte split and filled with apricot-orange preserves and finished with a chocolate-orange glaze.

Ridiculously easy lentil soup simmers brown lentils with sauteed onion and garlic, then finishes with fresh lemon juice. Eight ingredients, pantry-friendly, vegan.

Frozen orange cream bars with a fluffy whipped filling between graham crackers. A light, low-calorie frozen dessert made with nonfat dry milk and orange juice concentrate.

Orange honey marinade with fresh OJ, honey, vinegar, and orange zest. Four ingredients, no cooking. A citrusy, sweet-tangy marinade built for grilled chicken and barbecue.

Japanese sunomono dressing with rice vinegar, lemon, wasabi, and fresh ginger for cucumber pickles. A tangy, slightly spicy dressing with no cooking required.

With egg, mint and chives. Eat immediately but best left in the fridge for a day for the flavours to develop.