1,825 juice recipes

Sautéed tempeh with lemon-mustard sauce: tempeh strips steamed in tamari-spiked vegetable broth, dusted in flour, pan-crisped with oyster mushrooms, and finished with bright grain-mustard pan sauce.

Classic Cobb salad with homemade French dressing: finely chopped greens arranged in tidy rows of chicken, bacon, avocado, egg, tomato, and Roquefort. The original composed salad, tossed tableside.

Rabbit with sweet Italian sausage braised in a tomato-and-wine sauce with peppers, garlic, and a bright lift of orange. Lean rabbit browns in the sausage fat for deep, rustic Italian flavor over pasta or rice.

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.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

Chicken broccoli salad with bulgur wheat, lime juice and ginger. Light Asian-inspired protein salad chilled 2-3 hours before serving.

Overnight apple-orange coffee cake: a yeast-raised cake topped with juicy apples, raisins, and orange zest, then drizzled with orange glaze. Mix the night before, bake fresh in the morning.

Pumpkin-shaped peanut butter cookies decorated with orange juice frosting for Halloween. Easy cut-out cookies kids love decorating with candy corn faces.

Moist whole wheat pumpkin bread baked in a bread machine with apple juice for natural sweetness and fiber—reduced fat, full flavor. Perfect fall treat!

Baboti (bobotie) is a South African curried ground beef casserole with raisins, chutney, and apricot jam, topped with a savory egg custard baked until golden. Serve it with yellow rice and salad.

Corned Beef Brisket with Vegetables and Horseradish Sauce recipe

A succulent chicken dish that is also made with savory cornmeal dumplings that make one scrumptious dinner!

Add some spices to your steak and potatoes with this quick and easy recipe you'll love!

A Pad Thai-style stir fry with rice noodles, chicken, shrimp, tofu, eggs, and bean sprouts in a tangy fish sauce and lime glaze, loaded with crushed peanuts. Spicy, sour, and deeply savory.

Firm tofu marinated in tamari, chili, and sugar, grilled until browned and served on wholemeal buns with an Asian carrot and coriander slaw in lime-fish sauce dressing. 18 minutes.

Velvety cold curried carrot soup with coconut milk, ginger, and lime, topped with crisp shrimp. A showstopping chilled soup starter that's worth every minute of chill time.