Serve incredible meals and flavors few chefs can achieve with wild food recipes and foraged ingredients right from the backyard or local forests

Ugly Little Greens is the must-have foraging guide and cookbook for anyone looking to up their game in the kitchen. Mia Wasilevich shares the notes and dishes she’s cultivated over the years while working as a professional chef and educational forager. Her detailed profiles and up close pictures (plus possible look-alikes) allow you to safely find special ingredients to bring new and exciting flavors and textures to everyday dishes. And more importantly, the ingredients are unexpectedly some of the most common and forgotten weeds growing right under your nose and waiting to be harvested from your own backyard and surrounding environment.

Her recipes include:
- Spicy Cattail and Chorizo Salsa
- Elderberry Braised Pot Roast
- Acorn Silders
- Pine Beignets with Pine Cream
- Lambsquarters Marbled Bred
- Succulents and Scallops
- Mallow Pappardelle
- Nettles Benedict

With information on how to forage for and cook with nettles, cattail, watercress and more— including helpful color photos, location maps, key identifying tips (and no dangerous mushrooms)—this book is perfect for foodies.

Mia Wasilevich is a chef, forager and founder of Transitional Gastronomy. She creates pop-ups and events featuring local forages. She also teaches wild-food identification, food styling and culinary workshops. Mia has been a featured consultant on MasterChef and Top Chef. She has been in Los Angeles magazine’s “2015 Best of LA: Favorite Things” list as well as numerous other publications, including Time magazine and the Los Angeles Times.