Did you know blueberries originated in this region of the world? They’re in season right now, which means it’s time for blueberry lemonade at the restaurants, and the Blueberry Meal Box delivered to your kitchen! A meal box for 4, with sweet and savory dishes. Last year, it was one of our most popular meal boxes, and this year we made a few changes to make it even more filling…
We’ve been fielding so many sweet emails and DMs asking if the Zucchini is back. And finally we can say it is! This sandwich is one of my favorites we do all year. There’s a thick slice of glazed tofu from Heiwa in Maine. Basil mayo. Fresh raw zucchini (from Kitchen Garden Farm and Red Fire Farm) that we cut into half-moons. Snappingly fresh corn. And shiso, which is a Japanese herb that tastes like a cross between mint and basil with slight licorice-y notes. It’s sweet/salty/fresh and (I think) super addictive.
I’m particularly affected by the heat – ask anyone who knows me. As a Texan, I do not understand when people “don’t use their AC.” So I tend to cook less during the summer, which is sad, because I love summer produce. So a few months ago, I started asking the kitchen team if we could invent a No Cook Meal Box. Chris worked his magic and…
It’s finally back! The Nashville Hot Mushroom comes around once a year. It’s our homage to the hot chicken at Prince’s in Nashville. Our version gives you a little relief from the spice with a cooling corn mayo made from freeze-dried corn (customers have requested to buy vats of this stuff), fresh lettuce, and dill pickle coins. Then come the mushrooms. We get Blue Oysters from Rhode Island. We batter and fry them in Plimoth cornmeal…
Ever wanted to make your own ramen, but were short on time? Our Late Spring Box is back and it features a ramen-esque kit that comes with slow-cooked ramen broth, hand-pulled buckwheat noodles from Kim’C Market, jammy eggs and lots of toppings.
Last year, a particularly creative Clover employee named Sasha had an idea. What if we turn our Impossible kofta into a burger and crisp it up? Our Middle Eastern kofta had never graced a sandwich (it was a side for our bowls and a catering menu item.) Sometimes the best ideas are right around us! Jasper shepherded “The Smasher” from secret employee dream to reality and now…
Clover dedicates a portion of our restaurants to CSA (farm box) pickups from 4 local farms. CSA stands for community-supported agriculture, and it’s the best economic model to support small farmers and get the most delicious produce all summer and fall. Here’s how it works. You pay up front during the spring (aka now), and in exchange for your initial investment, you get a box of produce weekly during the summer. Each farm drops off…
Many of you have been asking when Pushpir will be back, and now it is! Cilantro mint chutney, squeaky paneer cheese (a fresh cheese similar to halloumi), pickled red cabbage, chickpeas, jalapeños, tamarind sauce, and yogurt sauce. This year it has a Bowl version — all the same joy of the sandwich plus warm turmeric rice, lentil date curry salad, and Parsnip Pakoras (shredded veggie fritters) made with spring-dug parsnips and other root veggies! They’re kind of chewy, deeply spiced, and intensely satisfying.
Despite not really celebrating either holiday in a huge way (although I did have a lot of very cute Easter baskets growing up, thanks, mom and aunt!) the Easter and Passover Boxes might be my personal favorite meal boxes we make all year.
The Dutch Baby with Pecorino Cream Sauce in our Easter Box is probably the most fun thing you’ll ever pull out of your oven. If a crepe and a hot air balloon had a child, this would be it. And the veggie chopped liver in the Passover Box – inspired by a survey about your Passover food memories – is deep, unctuous, and goes toe-to-toe with any meat version. Then there’s an absolute rainbow of soups, casseroles, and even a Seder Plate.
On Wednesday, our head of food Chris was in The Boston Globe! Check out Kara Baskin’s interview with Chris as part of her Getting Salty column, where she interviews people making waves in the food scene. I heard tell of Chris before I met him. My first manager, Leah, said with reverence, “One day, you will meet CHRIS!” this shadowy culinary persona who would help us out on the truck on Fridays. Finally I met him, and he was a calm Midwesterner with a knack for…
