4,361 juice recipes

If you don't know this crisp is actually made with zucchini, you will not notice the difference from an apple crisp.

Hot black bean, avocado, and corn salad with chile, fresh lime, and cilantro. Bright Tex-Mex no-cook salad that works as a main or side. Vegan, fiber-packed, and ready when canned beans are.

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.

Chilled orange-carrot soup with ginger and leeks, pureed smooth and thinned with fresh orange juice. A refreshing cold soup garnished with orange slices and mint.

Bacon-wrapped crabmeat balls with sherry, lemon juice, dry mustard, and fresh bread crumbs broiled until crispy. An elegant appetizer that makes about 2 dozen bite-sized hors d'oeuvres.

Never eat a frozen veggie burger again. Vegetarian burgers are easy to make, and you’ll be proud to show meatless who’s boss.

Veal scallopini with onions, green peppers, and mushrooms in a lemony, garlic-mustard sauce. Microwave-finished Italian-American classic ready quickly.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Som tam, the iconic Thai green papaya salad pounded in a mortar with chilies, garlic, lime, peanuts, and long beans. A bright, fiery, crunchy salad scooped up with cabbage leaves.

Pan-seared steak pizzaiola with ribeye and a quick fennel-garlic-oregano tomato sauce. An Italian-American classic ready in 30 minutes, perfect for a Sunday dinner or date-night weeknight.

Caramel apple pie with cinnamon-kissed apples stacked over a pecan-studded crust, baked until bubbling, then drizzled with warm caramel and more pecans. Fall dessert at full volume.

Two-layer molded gelatin salad with lime Jell-O and cucumber on the bottom and a cranberry-cabbage layer on top. Vintage chilled appetizer with retro charm.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.

Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.

Fresh no-cook salsa with Roma tomatoes, lime juice, green chiles, and scallions. A quick chunky salsa you can adjust to your heat level, ready in 15 minutes.

No-butter orange oatmeal cookies sweetened with banana, honey, and orange juice concentrate. Soft, fruity, and loaded with walnuts and golden raisins.