2,685 juice recipes

Taco salad with a fresh cumin vinaigrette, toasted tortilla chips, cooked turkey, ripe avocado, and cheddar. Lighter than the diner version with a sharp dressing in place of creamy sauce.

Shrimp curry made with freshly ground whole spices, tomato, ginger, and finished with lime juice. A South Indian-style shrimp curry served with rice and mango chutney.

Zesty black bean and olive dip layered over cream cheese with chopped hard-boiled eggs, lime juice, cumin, and crushed red pepper. A no-cook party appetizer that serves 12.

Spiced chicken with cumin, chili powder, green chilies, and jalapeños simmered in tomato juice, wrapped in tortillas with cheese and sour cream. A from-scratch burrito filling with real heat.

Warm lobster tacos pair seared lobster medallions, jalapeño jack, and shredded spinach in flour tortillas, served over a bright yellow tomato salsa with serrano and lime.

Shrimp pizza with a tangy steak sauce, chutney, horseradish, and lime base instead of tomato sauce. Topped with mozzarella, Parmesan, Vidalia onion, and green pepper.

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

Curried cheese spread with farmer's cheese, yogurt, chopped apples, carrots, pecans, and currants. A crunchy, sweet-savory appetizer for crackers or pita.

Cold pasta salad with wine-poached chicken, capers, lemon, and red peppers in a bright olive oil vinaigrette. A Sicilian-inspired piccata twist on classic pasta salad.

Roasted vegetable sandwich on French baguette with eggplant, zucchini, summer squash, and red pepper. Lemon-basil yogurt spread, peppery watercress. Vegetarian lunch.

Light Asian fish rolls wrapped in rice paper with sea bass, bean sprouts, napa cabbage, and snow peas. Served with a tangy tomato-ginger dipping sauce for a fresh, low-calorie appetizer.

Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.

Chicken Francaise: Parmesan-crumbed chicken cutlets browned crisp, then baked in a bright lemon-butter sauce with garlic and parsley. The Italian-American classic, served over rice to soak up every drop.

Broiled flank steak marinated overnight in lemon juice, soy sauce, and oregano, topped with sauteed onions. An 8-hour marinade tenderizes this lean cut into something special.

This creamy and smooth cocoa orange mousse pie satisfies your palate without giving you too many calories by using nonfat ricotta cheese and whipped topping.

Buttery crawfish tails, sharp cheddar, and garlic blended into a spicy spread, loaded onto French bread and baked until bubbly. This Louisiana party appetizer vanishes fast.