Jul 14 2026
Restaurants›Market at EDITION›Sicilian Breakfast Recipe

Sicilian Breakfast Recipe

Inspired by Market at EDITION
Time45m
Serves4

Wild mushroom, spinach, tomato, onion, squash caponata, marinated beets

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Ingredients

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Wild Mushroom and Spinach Sauté

Tomato and Onion Salad

Squash Caponata

Marinated Beets

Method

Wild Mushroom and Spinach Sauté

  1. 1

    Sauté the Mushrooms

    In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

  2. 2

    Add Mushrooms

    Add the wild mushrooms to the skillet and cook for about 5-7 minutes until they are tender and browned.

  3. 3

    Add Spinach

    Add the fresh spinach to the skillet and stir until wilted, about 2-3 minutes. Season with salt and black pepper.

Tomato and Onion Salad

  1. 4

    Prepare the Salad

    In a bowl, combine chopped tomatoes and sliced red onion.

  2. 5

    Dress the Salad

    Drizzle with balsamic vinegar and olive oil. Add torn basil leaves, salt, and black pepper. Toss gently to combine.

Squash Caponata

  1. 6

    Sauté the Vegetables

    In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until onion is translucent.

  2. 7

    Add Remaining Vegetables

    Add diced zucchini, eggplant, and bell pepper to the pot. Cook for about 10 minutes until vegetables are tender.

  3. 8

    Add Tomato Paste and Seasoning

    Stir in tomato paste, balsamic vinegar, salt, black pepper, and chopped parsley. Cook for an additional 5 minutes.

Marinated Beets

  1. 9

    Prepare the Marinade

    In a bowl, whisk together red wine vinegar, olive oil, salt, black pepper, and chopped dill.

  2. 10

    Marinate the Beets

    Add sliced cooked beets to the bowl and gently toss to coat. Let marinate for at least 15 minutes before serving.

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