The Clever Root

Spring / Summer 2016

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s p r i n g / s u m m e r 2 0 1 6 | 8 7 T he lore of the American Southwest has long painted Arizona's desert landscape with a dramatic brushstroke of massive red rocks, dry, dusty earth and riotously col- ored orange, pink and purple sunsets giving way to starry skies. For centuries, this was rugged frontier land, dotted with settlers, cowboys and native people merging diverse cultures with indigenous ingredients and cuisines, resulting in what we recognize today as Southwestern cuisine. During spring in Arizona, an abundance of green vegetables are in season and in the spotlight. Here, the spring bruschetta at True Food Kitchen in Scottsdale, AZ features grilled asparagus, artichoke, green pea, watermelon radish, sesame and goat cheese. PHOTO COURTESY OF TRUE FOOD KITCHEN PAINTING THE CULINARY CANVAS IN ARIZONA The Desert Goes Green DRINK DINE DISCOVER BY RACHEL BURKONS

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