262 orange juice lemon juice recipes

Low-calorie molded cranberry salad with ginger ale, apple, celery, and orange zest set in unflavored gelatin. A lighter take on the classic holiday Jello salad.

Diet blueberry bread pudding made with fresh blueberries, diet bread, skim evaporated milk, and minimal sugar. A lighter take on classic bread pudding with bright berry flavor.

Potato cucumber salad with fresh mango, toasted spice blend, orange juice, ginger, lemon, and mint. A vibrant, low-fat summer salad with Moroccan-inspired warming spices and no mayo.

Slow-simmered Brazilian black bean soup with cumin, coriander, orange juice, and a splash of dry sherry. Partially pureed for velvety thickness and topped with a cool dollop of sour cream.

Chilled fruit gazpacho with tomatoes, honeydew, cantaloupe, mango, nectarines, and cucumber in fresh orange juice with basil, mint, and a jalapeño kick. A stunning summer starter.

Chilled strawberry soup with buttermilk, orange juice, lemon, and mint, pureed smooth and served cold with a swirl of yogurt. A refreshing summer starter.

Bright avocado and orange salad tossed with toasted walnuts, crisp diced turnip, and a honey-mint walnut oil dressing. A fresh, crunchy salad with bold contrasts in every forkful. Ready in 20 minutes.

A delicious fruit dessert made with juicy grapefruits, mandarin oranges, bananas and pineapple chunks.

Fruit-glazed roasted pork chops with a tangy orange marmalade, soy, lemon, ginger, and star anise glaze. Thick-cut chops brushed and basted to sticky, caramelized perfection.

Silky pear butter simmered with white wine, vanilla bean, cardamom, and whole spices, then canned for year-round enjoyment. A gorgeous homemade preserve that makes Bartlett pears shine.

Orange spice bread machine recipe with whole wheat flour, cinnamon, orange juice, and marmalade. A warmly spiced, lightly sweet loaf with citrus flavor baked right into the crumb.

Greek sesame turnovers filled with ground walnuts, almonds, and sesame seeds in an olive oil pastry. Finished with orange flower water and powdered sugar for a fragrant, flaky bite.

Spinach and grapefruit salad with papaya, orange sections, radicchio, and onion rings in a lemon-paprika dressing with red pepper flakes. A bright, tropical no-cook salad.

Pineapple sponge is an old-school no-bake dessert built from beaten egg whites, gelatin, and crushed pineapple folded into a cloud-light fruit mousse. A retro church-cookbook classic with banana, orange, and toasted nuts.

Whole apples hollowed and stuffed with spiced chestnut puree, raisins, and maple syrup, then baked in white wine. An elegant vegan fall dessert.

Mango chutney built the slow way: a two-step simmer with brown sugar, cider vinegar, fresh ginger, garlic, lime, raisins, mustard seeds, and warm spices. Sealed into pint jars for the pantry shelf.