9,486 juice recipes

Grilled portobello mushroom sandwich with balsamic-shallot roasted red pepper, melted Monterey Jack, and garlic-thyme aioli on a toasted onion roll. The vegetarian burger that beats any beef one.

Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.

North Indian stuffed eggplant boats packed with spiced potato, peas, carrots and bell pepper, finished with toasted sesame seeds. Vegan and dairy-free with cumin, coriander, turmeric and ginger.

Turkey fajitas marinate cooked turkey strips in lemon, garlic, and oregano, then top corn tortillas with a sweet-tangy onion relish and grated cheese. Lighter Tex-Mex weeknight dinner.

Greek lamb souvlaki with leg of lamb, sweetbreads, and kidneys marinated in olive oil, lemon, wine, and herbs, then grilled on skewers with bay leaves and vegetables. An authentic taverna-style feast.

Spicy yogurt-crusted chicken with garam masala, Dijon mustard, horseradish, and Worcestershire in a tangy yogurt marinade, coated in seasoned bread crumbs and baked crispy.

Roasted butternut squash tossed with bitter greens, pomegranate seeds, and toasted pistachios in a tangy pomegranate molasses vinaigrette. An elegant winter salad for holiday tables.

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Grilled swordfish plates over herbed couscous ringed with a quick vegetable minestrone broth of garlic, basil, and fresh herbs. Light Mediterranean dinner with three textures.

Pennsylvania Dutch cake-and-custard pie: a soft cake batter and a spiced applesauce-molasses custard poured into one crust bake into two distinct layers, finished with a coffee glaze. A clever heritage dessert.

These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.

Savory whole wheat pancakes wrapped around snow peas, sprouts, mushrooms and carrots, drizzled with peanut-butter satay dressing. Vegetarian Asian-style fusion lunch.

Individual crustless spinach and feta pies baked in ramekins with mint, nutmeg, and a bright Greek tomato salad on the side. A Mediterranean appetizer or light main.

Tuna stuffed jumbo pasta shells baked in a creamy dill sauce made with cottage cheese, yogurt, and Parmesan. A lighter take on stuffed shells using low-fat cottage cheese instead of ricotta.

Try this blend of the sweetness of the salmon, richness of black beans and the zestiness of the topping for a taste treat.

Thai grilled chicken with sweet-savory marinade and tangy dipping sauce. Marinate chicken in soy sauce, oyster sauce, and garlic, then grill until crispy. Serves 4.