Clover

Falafel Skewers W/Hummus & Tahini

8 house-made **falafel balls,** crisp on the outside, bright green with herbs on the inside, threaded onto a skewer! Served with **house-made green herby tahini, house-made silky hummus, and pickled veggies.** Great as a meal, or as a snack to share with a friend.

The Mushroom Popper Platter

You may have read about the Mushroom Popper in Boston Magazine, or maybe you've been one of the customers who have stalked its return to the menu.

Falafel Skewers W/Hummus & Tahini

8 house-made **falafel balls,** crisp on the outside, bright green with herbs on the inside, threaded onto a skewer!

Chickpea Fritter Platter

The chickpea fritter was our very first item, est. 2008.

Loaded Home Fries Bowl

A collaboration between Sara (kitchen) and Jasper (LMA). Kind of inspired by a loaded baked potato, but made breakfast-y.

Blue Oyster Mushroom Platter

Our take on a New Orleans style po-boy sandwich.

Chickpea Fritter Platter

**The chickpea fritter was our very first item, est. 2008.** Now frequently ends up on lists of Classic Boston Foods, right alongside lobster rolls and clam chowder!

Verde Rice & Bean Bowl

Jenny (Clover Kitchen) brought us a recipe for Verde Rice that is so packed with green that it's basically a garden!

Falafel Skewers W/Hummus & Tahini

8 house-made falafel balls, crisp on the outside, bright green with herbs on the inside, threaded onto a skewer!

Mediterranean Bowl

Our Platters have long-since been *deconstructed versions* of sandwiches. Recently we've been thinking about how to make them into kings in their own right.

Summer Mezze Bowl

Jasper has always loved Middle Eastern food, and this year, he was dreaming about a summer bowl with light, fresh Massachusetts ingredients and lots of deep, rich spices.

Loaded Home Fries Bowl

A collaboration between Sara (kitchen) and Jasper (LMA). Kind of inspired by a loaded baked potato, but made breakfast-y. *** This bowl features smashed, fried, and chopped new potatoes, melted Grafton cheddar, smoky tempeh, chipotle aioli, sour cream, green onion, and a soft egg.

New Potato Pesto Sandwich

Seasonal sunflower seed pesto with rotating greens out of Western Mass, topped with smoked local cheddar, crushed, crispy new potatoes, and a soft cooked egg.

Chimichurri Breakfast Bowl

Jasper loves making chimichurri, an herby chutney that originates in Argentina and Uruguay. This time of year, we're getting fresh herbs from our local farms, so we're whipping up chimichurri with fresh parsley, shallots, fresno chiles, red wine vinegar, fresh oregano, and good olive oil. *** It cuts through the richness of a 6.5-minute egg (custardy on the inside, firm on the outside) and crisped local potatoes. Don't forget the beautiful ribbons of massaged kale, and a rainbow of mild fresno chiles.

Crispy Chicken (Tender™)

We've been having fun playing with Tender (meat made from plants right here in Somerville). This sandwich gets Tender chicken strips we batter and fry here, lettuce, tomato, and pickles, with a sweet-savory sauce made with mustard and liquid smoke.

Summer Mezze Bowl

Jasper has always loved Middle Eastern food, and this year, he was dreaming about a summer bowl with light, fresh Massachusetts ingredients and lots of deep, rich spices.

Sharan's Spicy Cauliflower Platter

Growing up in India, Sharan loved to eat Chinese food. But this was not the Chinese food of China, nor was it 100% Indian food either.

Verde Potato Breakfast Bowl

A warm, protein-packed breakfast bowl, *loosely* inspired by breakfast tacos we love from Austin (sans tortilla). *** It starts off with warm heirloom black beans, grown by Charley Baer in ME; a soft-boiled egg; just-made home fries; pickled jalapeños, pickled red onion, vegan chipotle aioli that lends richness and spice; fresh-cut green onions; and house salsa verde (thank you Jenny from the Clover kitchen for sharing your recipe!).

Heirloom Tomato Pesto Sandwich

This sandwich is the first seasonal sandwich we ever made at Clover, back in 2009.

Verde Potato Breakfast Bowl

A warm, protein-packed breakfast bowl, *loosely* inspired by breakfast tacos we love from Austin.

Mediterranean Bowl W/Tender Chicken

We recently met the folks from Tender in Somerville - they're working on a really cool plant-based chicken made from spinning plant fibers!

Mezze Platter

A friend from Turkey told me about a way of eating called Mezze (pronounced me-ze). You get lots of little dishes.

Blue Oyster Mushroom

Our take on a New Orleans style po-boy sandwich. Blue Oyster Mushrooms from Rhode Island (similar taste and texture to oysters), Chris's famous tarragon miso mayo. Kale, simply dressed with lemon, and sliced field tomatoes.

Beluga Lentil, Hazelnut, Cherry Salad

We think salads should be hearty, rich in protein, and highlight crops in season. Lentils are perfect for our salad dreams. They are a beautiful source of protein, but they're also great for the environment.

Cowboy Cookie

This recipe takes a bakery style cookie dough and adds in chocolate chips, oats, chopped pecans, and coconut flakes.

Mediterranean Bowl W/Falafel

Jasper has always loved Middle Eastern food, and this year, he was dreaming about a summer bowl with light, fresh Massachusetts ingredients and lots of deep, rich spices.

Chickpea Fritter

**Our very first sandwich, est. 2008.** Now frequently ends up on lists of Classic Boston Foods, right alongside lobster rolls and clam chowder!

Classic Breakfast Sandwich

When we wrote ‘Breakfast Sandwich’ on the side of our food truck back in 2008 who knew it would become a **Boston icon**. **Super fresh eggs from Maine Family Farm** (ours are days old, industry standard is weeks old). Soft cooked. Organic tomatoes from Longwind Farm in VT. **Our favorite aged Grafton Cheddar made Kosher just for us**. Served on our own pita, baked with New England grown and milled grains. And a touch of salt and pepper. *Consuming raw or undercooked eggs may increase your risk of foodborne illness.

Roman Tomato Soup

This soup came to us in a fun way. Martina (who managed our Food Development process for a while) grew up in Rome. Her family friends own a restaurant called Pecorino where they make a dish called frittata di patate. Martina sent Ayr there when he took his family to Rome, and he agreed: **what a cool dish.** *** Made with canned tomatoes, mashed potatoes, lots of olive oil and garlic, the frittata di patate ends up looking kind of like a cake. Our **Roman Tomato Soup** is an homage to that food memory. *** We make it daily in small batches with the same ingredients and care as the cooks at Pecorino: sautéing onions, adding garlic and lots of olive oil, the best canned tomatoes, some potatoes, local carrots, and house veg stock.

Chimichurri Breakfast Sandwich

Jasper loves making chimichurri, an herby chutney that originates in Argentina and Uruguay. This time of year, we're getting fresh herbs from our local farms, so we're whipping up chimichurri with fresh parsley, shallots, fresno chiles, red wine vinegar, fresh oregano, and good olive oil. It cuts through the richness of a 6.5-minute egg (custardy on the inside, firm on the outside) and crisped local potatoes. Don't forget the beautiful ribbons of massaged kale, and a rainbow of mild fresno chiles. Enjoy Jasper's latest creation! *** This item is in-testing. If you try it, please email your feedback to info@cloverfoodlab.com.

Mediterranean Smash Burger

A year ago, a particularly creative Clover employee named Sasha had an idea. What if we make our kofta meatball batter into a burger and crisp it up?

Verde Rice & Bean Bowl W/Tender Chicken

Jenny (Clover Kitchen) brought us a recipe for Verde Rice that is so packed with green that it's basically a garden!

Cowboy Cookie

This recipe takes a bakery style cookie dough and adds in chocolate chips, oats, chopped pecans, and coconut flakes.

Mezze Platter

A friend from Turkey told me about a way of eating called Mezze (pronounced me-ze). You get lots of little dishes - cheese, fish, meats, but mostly vegetables.

Soy BLT

In 2010 we had just opened our food truck on the Rose Kennedy Greenway, the first new truck in Boston.

Beluga Lentil, Hazelnut, Cherry Salad

We think salads should be hearty, rich in protein, and highlight crops in season.

Verde Rice & Bean Bowl /W Hard Boiled Egg

Jenny (Clover Kitchen) brought us a recipe for Verde Rice that is so packed with green that it's basically a garden!

Chickpea, Eggplant, Red Pepper Salad

Beluga Lentil, Hazelnut, Cherry Salad

We think salads should be hearty, rich in protein, and highlight crops in season. Lentils are perfect for our salad dreams. They are a beautiful source of protein, but they're also great for the environment. In the late 1970's a farmer named David Oien decided to buck the trend in industrial agriculture that demanded he grow commodity crops like corn and soy on his family farm in Montana. Instead he decided to grow organic lentils. This salad features David's beluga lentils, named because they resemble caviar, plus toasted hazelnuts, dried cherries, and fresh herbs. It's been a consistent fan favorite since Chris first came up with it.

Maine Blueberry Muffin

Grated carrots from Brookford Farm in New Hampshire help keep these organic muffins moist, while local Maine blueberries add a bit of tart sweetness.

Verde Rice & Bean Bowl

Jenny (Clover Kitchen) brought us a recipe for Verde Rice that is so packed with green that it's basically a garden!

French Fries With Rosemary

Most fast-food fries have 19 hard-to-pronounce ingredients. Our fries have just 3: Potatoes. Rosemary. Kosher Salt. Our fries come to us in potato form from Sparrow Arc Farm, in Vermont. We cut them ourselves hourly, soak them briefly in water, then fry them once at a high temperature.

Chickpea Fritter

Our very first sandwich, est. 2008. Now frequently ends up on lists of Classic Boston Foods, right alongside lobster rolls and clam chowder.

Roman Tomato

This is a large sized soup you can eat as a meal, served with a side of homemade pita!

Chickpea, Eggplant, Red Pepper Salad

Mediterranean Bowl W/ Hard Boiled Egg

Our Platters have long-since been *deconstructed versions* of sandwiches. Recently we've been thinking about how to make them into kings in their own right.

Maine Blueberry Muffin

Grated **carrots** from Brookford Farm in New Hampshire help keep these **organic** muffins moist, while local **Maine blueberries** add a bit of tart sweetness.

Impossible Sausage, Egg + Cheese Sandwich

Justin Kelly helps build our restaurants, and the other day he stopped by and said, ‘When are you guys going to do a Sausage Egg and Cheese sandwich with the Impossible meat?’ **Fluffy pita bread,** made hours ago at CloverHUB in East Cambridge. A slice of provolone cheese. **Local eggs, laid days ago** (instead of weeks, like most fast food eggs). Our version of **breakfast sausage, made with Impossible Foods meat made from plants.

French Fries With Rosemary

Most fast-food fries have 19 hard-to-pronounce ingredients. Our fries have just 3: **Potatoes. Rosemary. Kosher Salt.** Our fries come to us in potato form from **Sparrow Arc Farm,** in Vermont. **We cut them ourselves hourly,** soak them briefly in water, then fry them once at a high temperature. Then we toss in **a few sprigs of fresh rosemary** towards the end of the frying process.

Tostones and Chipotle Aioli

Fried smashed plantains served with a chipotle aioli!

Silky Hummus

Hummus is a wonderful source of protein for much of the world (the word hummus in Arabic means chickpea) At Clover, we use organic chickpeas from Connecticut that we soak, cook, and blend ourselves. Buttery, rich with tahini and olive oil, basically a meal in itself, packed with half of your protein needs for the day and almost all of your Vitamin C.

Silky Hummus

Hummus is a wonderful source of protein for much of the world (the word hummus in Arabic means chickpea) At Clover, we use organic chickpeas from Connecticut that we soak, cook, and blend ourselves. Buttery, rich with tahini and olive oil, basically a meal in itself, packed with half of your protein needs for the day and almost all of your Vitamin C.

Kevin's Chocolate Chip Cookie

Kevin Brady from our team created this one. Soft in the middle, crispy on the outside, with brown sugar for an extra caramel note, and lots and lots of chocolate chips. Baked in-house daily.

New Popover W/ Peach & Vanilla Jam

New England pastry we make in small batches, similar to Yorkshire pudding. Served with our seasonal peach compote.

Egg and Eggplant

This Clover classic is back for eggplant season - thank you Red Fire Farm and Verrill Farm for your beautiful, colorful, multi-colored eggplants!

Farro, Lemon, Dill Salad

This salad used to be called Orzo Lemon Dill Pasta Salad. In September 2016 we began replacing all our pasta salads with farro salads instead. It's higher in protein, higher in fiber, and adds nuttiness and flavor.

Silky Hummus

Hummus is a wonderful source of protein for much of the world (the word hummus in Arabic means chickpea). At Clover, we use organic chickpeas from Connecticut that we soak, cook, and blend ourselves. Buttery, rich with tahini and olive oil, basically a meal in itself, packed with half of your protein needs for the day and almost all of your Vitamin C.

Farro, Lemon, Dill Salad

This salad used to be called Orzo Lemon Dill Pasta Salad. In September 2016 we began replacing all our pasta salads with farro salads instead. It's higher in protein, higher in fiber, and adds nuttiness and flavor.

Cup of Corn Chowder

Former employee Chris S came up with this delicious summer chowder a few years back.

Kevin's Chocolate Chip Cookie

Kevin Brady from our team created this one. Soft in the middle, crispy on the outside, with brown sugar for an extra caramel note, and lots and lots of chocolate chips.

Cup of Roman Tomato Soup

This is a large sized soup you can eat as a meal, served with a side of homemade pita!

Popover W/ Tomato Jam

If you stop by a Clover location in the morning you can smell **brown butter sizzling** for Popovers, flaky, eggy New England pastries we make in small batches throughout the morning.

Farro, Lemon, Dill Salad

This salad used to be called Orzo Lemon Dill Pasta Salad. In September 2016 we began replacing all our pasta salads with farro salads instead. It's higher in protein, higher in fiber, and adds nuttiness and flavor.

Egg and Eggplant Platter

The combination of Egg and Eggplant has a long and storied history dating back to Iraqi Jews who immigrated to Israel in the early 1960s.

Chickpea, Eggplant, Red Pepper Salad

Warm Pita Bread

There was a time when every town in New England had a gristmill to turn local wheat into flour. That industry has all but disappeared from our region. A few years back we thought, 'what if we could help return local grain growing to New England, just by making our own bread?' So we imported a pita oven from the Middle East, and now, every night from 10pm to 5am, a crew of bakers descend on CloverHUB. They combine yeast, water, salt and olive oil with organic flour and whole wheat flour grown and ground in Maine and Vermont. After the night kitchen winds down its production, we deliver the bread to our trucks and restaurants each morning, which means the bread you're eating was baked hours ago.

White Bean Kale

Cup of Roman Tomato Soup

This is a large sized soup you can eat as a meal, served with a side of homemade pita!

Almond Macaron

Sweet, soft and chewy. This nutty almond based cookie is made fresh daily in-house and gluten free!

Tostones and Chipotle Aioli

Fried smashed plantains served with a chipotle aioli!

Warm Za'atar Pita Bread

Pesto- Sunflower Seed

We make this pesto with sunflower seeds, basil, olive oil, and lots of delicious, healthy local greens (sometimes chard, sometimes kale, sometimes a mix), so every month it's a little bit different. Grab a bag of pita and a container of this, and you've got a great picnic. *** Don't forget to try this at breakfast in our Pesto Breakfast Bowl!

Pesto- Sunflower Seed

We make this pesto with sunflower seeds, basil, olive oil, and lots of delicious, healthy local greens (sometimes chard, sometimes kale, sometimes a mix), so every month it's a little bit different. Grab a bag of pita and a container of this, and you've got a great picnic. *** Don't forget to try this at breakfast in our Pesto Breakfast Bowl!

Warm Pita Bread

There was a time when every town in New England had a gristmill to turn local wheat into flour. That industry has all but disappeared from our region. A few years back we thought, **what if we could help return local grain growing to New England, just by making our own bread?** So we imported a pita oven from the Middle East, and now, every night from 10pm to 5am, a crew of bakers descend on CloverHUB. They combine yeast, water, salt and olive oil with organic flour and whole wheat flour **grown and ground in Maine and Vermont**. After the night kitchen winds down its production, we deliver the bread to our trucks and restaurants **each morning,** which means the bread you're eating was baked hours ago. We don't freeze our bread, and it has no preservatives. We bake something like 3000 pieces every night.

Cup of Corn Chowder

Former employee Chris S came up with this delicious summer chowder a few years back. It only comes around once a year when we can get beautiful local corn.

The Zucchini Platter

This platter features Red Fire Farm zucchini, which is prolific and crisp this time of year.

Almond Macaron

Sweet, soft and chewy. This nutty almond based cookie is made fresh daily in-house and gluten free!

Vegan Oatmeal Raisin Cookie

Soft, chewy, and bursting with warm, comforting flavors, our Vegan Oatmeal Raisin Cookie is a wholesome treat crafted with simple, plant-based ingredients.

Vegan Oatmeal Raisin Cookie

Soft, chewy, and bursting with warm, comforting flavors, our Vegan Oatmeal Raisin Cookie is a wholesome treat crafted with simple, plant-based ingredients.

Chimichurri Breakfast Bowl

Jasper loves making chimichurri, an herby chutney that originates in Argentina and Uruguay.

Pesto- Sunflower Seed

We make this pesto with sunflower seeds, basil, olive oil, and lots of delicious, healthy local greens (sometimes chard, sometimes kale, sometimes a mix), so every month it's a little bit different. Grab a bag of pita and a container of this, and you've got a great picnic. *** Don't forget to try this at breakfast in our Pesto Breakfast Bowl!

White Bean Baba Ganoush

A 8oz side of our savory, smoky, creamy white bean and **eggplant baba ghanoush** - made with our favorite local beans from Baer's Best.

Warm Pita Bread

There was a time when every town in New England had a gristmill to turn local wheat into flour. That industry has all but disappeared from our region. A few years back we thought, **what if we could help return local grain growing to New England, just by making our own bread?** So we imported a pita oven from the Middle East, and now, every night from 10pm to 5am, a crew of bakers descend on CloverHUB. They combine yeast, water, salt and olive oil with organic flour and whole wheat flour **grown and ground in Maine and Vermont**. After the night kitchen winds down its production, we deliver the bread to our trucks and restaurants **each morning,** which means the bread you're eating was baked hours ago. We don't freeze our bread, and it has no preservatives. We bake something like 3000 pieces every night.