4,361 juice recipes

Creamy vegetarian sandwich spread made from fresh carrot juice and pulp blended with tahini. Savory, protein-rich filling with miso, garlic, and sesame in 5 minutes.

This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.

Old-fashioned lemon meringue pie made with bread: a Depression-era thrift recipe that uses water-soaked bread as the thickener. Bright lemon, fluffy meringue, and pure pantry ingenuity in a baked pie shell.

Hearty vegetable pasta soup with zucchini, carrots, tomatoes, six cloves of garlic, and fettuccine in chicken broth. A warming one-pot soup for cold, rainy days.

Blueberry-peach meringue shell filled with almond cream custard and topped with fresh sliced peaches and blueberries. A light, elegant, show-stopping summer dessert.

Seared sea bass baked in a slow-simmered Greek tomato sauce with garlic, onions, white wine, rosemary, and bay leaves. Feeds eight and fills the kitchen with Mediterranean aromas.

Homemade prune conserve with orange juice, orange peel, and chopped nuts. A thick, jammy spread with deep fruit flavor and warm citrus notes.

Marachichi pasta with anchovies, black and green olives, tomato, and a heavy hand of Italian herbs. Sicilian-style puttanesca riff with bold, salty Mediterranean flavor.

Loaded vegetarian vegetable soup with broccoli, cauliflower, squash, potatoes, lima beans, corn, and peas in a cumin and chili-spiced tomato broth.

Homemade jelly combining tart apples and fragrant quinces in equal proportions. Cook the fruits separately, strain through a jelly bag, then boil the blended juices until they sheet from a spoon.

Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.

Easy Mexican salsa from a can of tomato sauce, crushed red chiles, cumin, and oregano with garlic and a hit of vinegar and lemon. Vegan, low-cal, ready in 5 minutes.

Rhubarb pineapple conserve with fresh oranges and blanched almonds. A tangy-sweet preserve perfect for toast, scones, or a homemade gift jar.

Olive-tahini sauce with chopped black olives, sesame paste, lemon, and thyme in a warm, flour-thickened base. A savory, vegan Mediterranean sauce for grains, vegetables, or flatbread.

Tender microwave salmon ring with bread crumb texture and curry-lemon flavor, topped with creamy dill sauce for retro-style fish dinners in 25 minutes.

Braised pork shoulder chops with sliced pimento-stuffed green olives. Garlic-rubbed and dredged in flour, simmered tender in their own juices. Old-school stovetop comfort.