Clover Food Truck founder, Ayr Muir always had loved the food trucks at MIT when he was a student there. In September 2008, while contemplating the expense of opening a brick and mortar restaurant, he decided he’d try a food truck. His idea catapulted him into a multi-truck and multi-brick and mortar operation. Today, Muir serves his customers from food trucks and restaurants throughout Boston and Cambridge.
His menu changes with the seasons, and he keeps his fans updated on his website. You can expect french fries made from just-cut PEI potatoes, fresh juices like you’ve never had before, perfect sandwiches, and he ladles out just-made soups in the winter and salads in the summer. On this week’s Food Truck Kitchen, we’re bringing Ayr’s kitchen to your kitchen with this very simple, refreshing lunchtime treat, just perfect for a Summer afternoon.
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This mobile truck serving no-meat pita sandwiches, salads, rosemary French fries and blended fruit juices does not advertise the fact that they do not serve meat – and customers do not mind that some of the town’s best comfort food is vegetarian.
Warm pita bread
2 giant slices of field-grown tomato
Sharp Vermont cheddar cheese
Salt and pepper to taste
Curly green leaf lettuce
Place all ingredients in order of appearance above in sandwich and serve right away!
Yield: 1 serving