Each year, early spring is a busy time at the Clover kitchen because we have 2 of our tastiest boxes, usually back-to-back. For the Passover box, a lot of care goes into the kashering of the kitchen, with Rabbi Dolinger coming in to ensure the box is totally Kosher for Passover via Lighthouse Kosher.

And of course we fill them with the best produce we can find—including sweet spring-dug parsnips with a ham-inspired glaze in the Easter box.

Oh! And this year, due to popular request, we’ve added a new Seder Plate add-on so Passover celebrants can plan your whole feast without any need for a grocery run. The charoset is a riff on Chef Phil’s dad’s version!

Check out the menu highlights below and click through to place your order. For Passover, we have 2 distribution dates: Tuesday, April 4 and Wednesday, April 5. For Easter, we’ve got a single distribution on Saturday April 8. Remember: Your orders are due by 5PM 2 days before the date it arrives on your doorstep—so grab what you want by 5PM on April 2, April 3, and April 6, respectively.

ON THE PASSOVER MENU:

MATZO FLUFFERNUTTERS
– Almond butter
– Clementine’s maple fluff, made with VT maple syrup
– Mitzvah Matzos
– A note from Rabbi B about the history of matzo
– A kid favorite!
Make maple matzo fluffernutters by heating the matzo and adding nut butter and maple fluff.
PASSOVER APPETIZERS
– Romesco dip (in the running for most popular spread at Clover!)
– Chopped liver (meatless of course, Chris is working his usual magic again, inspired by a customer survey about Passover food memories)
– Chopped hardboiled eggs (yummy with chopped liver)
– Raw farm veggies for dipping (you’ll cut them yourself according to our instructions )
BRUSSELS SPROUT CASSEROLE
– Our most popular holiday item is back! You don’t want to miss this one
– Rich brussels-cheddar casserole
– Ready to eat – just heat it up
POTATO CHEDDAR SOUP
– Creamy soup made with East coast potatoes and Grafton cheddar (did you know Rabbi Barry milked cows and supervised a special Kosher run of this cheese up in VT?)
– Ready to eat – just heat it up
BITTER ENDIVE, HAZELNUT, AND HONEY SALAD
– Salad made with bitter endive, provolone, hazelnut, and dried cherries
-Orange-honey-white-wine vinaigrette
– Just dress the salad and serve it up
MUSHROOM MATZO P TÉ
– 1 loaf of pâté made with Rhode Island Mushrooms, Matzo, Grafton Cheddar, and lots of love
– Ready to eat – just heat it up. Goes great with lots of onion gravy.
WINTER MOON ROOTS BORSCHT
– 1 pint of soup made with Winter Moon Roots’ sweet red beets and spring-dug parsnips (the first sign of spring in New England!)
– Ready to eat – just heat it up
KALE-CABBAGE MASHED POTATOES WITH ONION GRAVY
– Mashed potatoes with Savoy cabbage and kale
– Caramelized onion gravy
– Ready to eat – just heat it up
BUTTERNUT SQUASH KUGEL
– 1 container scratch-made butternut squash kugel (no noodles)
– Ready to eat – just heat it up
ROMAN TOMATO SOUP
– 1 pint of creamy tomato soup – a favorite at our restaurants!
– Ready to eat – just heat it up
– Dairy free
WINTER FARM SALAD WITH TURMERIC DRESSING
– Salad with “not-too-bitter” greens
– Turmeric buttermilk dressing
– Just dress the salad and serve it up
DESSERT: CHOCOLATE CAKE & PASSOVER APPLE MOUSSE
– Flourless chocolate cake
– Passover Apple Mousse (apple compote with orange-cinnamon white chocolate mousse)

EASTER MENU HIGHLIGHTS:

DIPPING EGGS WITH FIXIN’S

You’ll get a loaf of sourdough bread, light and airy and perfect for cutting into “soldiers;” soft-boiled eggs; pesto made with late winter greens and sunflower seeds; Chris’s magic garlic and herb compound butter; and roasted tomatoes. Great for a post egg hunt breakfast – or break it up and use it for breakfasts all week long.

A DUTCH BABY AKA GIANT FLUFFY PANCAKE

I can’t tell you how much fun it is to make this Dutch Baby. Think of it as a giant popover, fluffy, eggy, tender, and buttery. We’ll give you already-mixed batter; you’ll sizzle butter in a skillet, then pour the batter and watch it PUFF UP! We’ll give you pecorino-and-herb cream sauce and Rhode Island mushrooms to spoon into the “crater.” If you’re freaked out by the name, ease your mind with this article from our friends at ATK.

HAM-GLAZED PARSNIPS FROM WINTER MOON ROOTS
When we were crafting this box back in 2021, I asked Chris if he could riff on ham, because that’s such a classic part of Easter Sunday. He came back with these beautiful “ham-glazed” parsnips. You’ll get already-roasted parsnips (spring-dug = extra sweet). You’ll heat them, then drizzle Chris’s “ham glaze” over the top and carve them at the table.

Plus a spring greens frittata, confit radishes and carrots, warm Italian lentils, French onion soup with cheesy croutons, farro salad, and tons of desserts!

For the Passover Box click here.

And for the Easter Box click here.