Mixed Plate Recipe

Cooking Buckwheat

1. Rinse buckwheat under cold running water until the water runs clear. 2. In a medium saucepan, bring water to a boil and add the buckwheat. Reduce heat, cover, and simmer until the grains are tender but still chewy, typically about 15 minutes. 3. Drain any excess liquid and fluff the buckwheat with a fork before serving.

Making Meatballs

1. Combine ground meat, finely chopped herbs and spices, breadcrumbs, and a beaten egg in a bowl. Mix well until evenly combined. 2. Form the mixture into small balls. 3. Cook the meatballs in a skillet over medium heat, turning occasionally, until browned on all sides and cooked through.

Preparing Tomato-based Sauce

1. In a saucepan, heat oil over medium heat. Add finely chopped onions and garlic, and sauté until soft and translucent. 2. Stir in tomato paste or puree along with a splash of water or broth to reach your desired consistency. Season with salt, pepper, and other seasonings of your choice. 3. Bring the sauce to a simmer and let it cook for a few minutes to develop the flavors. Optionally, add the cooked meatballs to the sauce and let them simmer together for a few minutes.

Cooking Glazed/Stewed Vegetables

1. Peel and chop carrots and potatoes into bite-sized pieces. 2. In a skillet or saucepan, heat butter or oil over medium heat. Add the vegetables and cook, stirring periodically, until they are tender. 3. If glazing, sprinkle sugar over the vegetables halfway through cooking. If stewing, add a splash of water or broth and cover the pan, letting the vegetables cook until tender.