4 tilapia fillets 1 cup sliced radishes 1 sliced zucchini 3 tbsp rice vinegar 2 tbsp soy sauce 2 tsp minced scallions 1 tsp sesame oil 1/2 tsp sugar 1/4 tsp of wasabi powder or 1 tbsp horseradish sauce

Preparing:

Mix the soy sauce with 1/2 tsp sesame oil and 1/4 tsp sugar. Marinate tilapia with the mixture for 5 minutes.

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12 chicken thighs 1/2 cup barbecue sauce 2 tbsp butter 2 garlic cloves, chopped 1 package mini vegetables 1/4 cup water Salt and pepper

Preparing:

Marinate chicken thighs with barbecue sauce, salt and pepper. Cook until brown thighs.

Apart, brown garlic with butter. Add minivegetables, salt and water. Cook for 8 minutes.

Serve the chicken thighs with vegetables.

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12 chicken thighs 175 g butter 2 garlic cloves 3 tbsp mango chutney 2 tbsp lime juice 4 tsp cayenne pepper 2 tsp ground turmeric 1 tsp grated ginger

Preparing:

Beat butter with garlic, ginger, turmeric, pepper, chutney and lime juice until well blended.

Roast chicken thighs for 15 minutes. Bathe thighs with butter and roast for 5 more minutes.

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