Jul 13 2026
Restaurants›The Norwegian›Forage Recipe

Forage Recipe

Inspired by The Norwegian
Time45m
Serves2

A dish featuring foraged ingredients from local farms

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Ingredients

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Vegetables

Grains

Proteins

Flavorings

Garnish

Method

Preparation of Ingredients

  1. 1

    Harvesting and Preparing Wild Ingredients

    Forage for wild garlic leaves, dandelion greens, young nettles, and wild mushrooms. Make sure to gather these from safe, clean areas. Rinse thoroughly under cold water and chop finely.

  2. 2

    Preparing Quinoa

    Rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Fluff with a fork.

  3. 3

    Preparing Chicken

    Season the farm-raised chicken breasts with salt and black pepper on both sides.

Cooking

  1. 4

    Sautéing the Chicken

    In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest.

  2. 5

    Sautéing the Foraged Vegetables

    In the same skillet, add the remaining tablespoon of olive oil. Add the chopped wild garlic, dandelion greens, and young nettles. Sauté for 3-4 minutes until wilted. Add the wild mushrooms and continue to sauté for another 3-4 minutes.

  3. 6

    Combining Ingredients

    Once the vegetables are cooked, add the cooked quinoa to the skillet. Drizzle with lemon juice and stir to combine all ingredients. Season with additional salt and pepper to taste.

Plating

  1. 7

    Serving the Dish

    Slice the sautéed chicken breasts and place them over a bed of the quinoa and foraged vegetable mixture. Garnish with a handful of edible flowers for a vibrant finish. Serve warm.

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