Using that juice
Here are a few general ideas that you can use with just about any juice. Think of each of these as a way to get good vegetable flavor into something that typically is a liquid:
Whisk vegetable juices to taste into your favorite vinaigrette recipe to dress salads, blanched and shocked vegetables or grilled meats or fish.
Whip cream until thickened, but not stiff. Whisk some juice into it, season with salt and drizzle over pureed or cream soups as a tasty and decorative garnish.
Whisk vegetable juice into mayonnaise and spread on toasted bread for grilled veggie sandwiches.
Stir juices into clear mixed drinks to create signature cocktails like a beety vodka tonic or a carrotini.
Frozen juice cubes
Speaking of signature drinks, imagine frozen celery or tomato juice cubes in your Sunday brunch bloody Marys.
However you use your juice, just be sure to use it within a day or so of making, as it's best when fresh. And no matter how you use it, think like a chef and ask yourself two questions: What can I do to make it better next time, and how else can I use it?