How It Works

How it works Local Roots.jpg


This is an awesome adventure bringing a meal prep service to the Gorge and greater Portland area using primarily local ingredients, creating jobs within the community and emphasizing reusable packaging.

This trial runs for four weeks, beginning March 19th.  

You can sign-up for up to 4 weeks now; we will be opening for future weeks soon.


For the Trial, we are offering two options and are also giving you 1-WEEK FREE as a Thank You for testing the program with us.

4 Meals Per Week | $192 per week

3 Meals Per Week  | $144 per week

Each week, there are 4 meal options (we will expand after the trial), each meal will have 4-6 servings, perfect for a dinner for 4 with leftovers for 1-2 lunches the next day. 

More Details

1. After you sign-up you will be prompted to review each weeks menus; you can scroll down to check them all out now. 

Each recipe provides you with:

  • What You Get, a quick overview of what is included in your order.
  • How to Serve, telling you what you need to do and how much time each recipe will take to serve.
  • Ingredient List, so you can let us know if any of the ingredients don't work for your family.

2. Once you've reviewed the menus, it is time to place your order.  You will be asked to complete a Typeform where you will provide us with your pick-up/delivery option, weekly meal selection, food preferences and payment choice.

3. You will be invoiced via email through PayPal, or direct (if cash/check option is chosen), the week before delivery/pick-up.  Payment is due the Friday before pick-up/delivery to receive your order.

4. Each Friday, you will receive an email with:

  • The coming Week's Menu
  • Basic Ingredients, items you will need to finish the recipes such as oils, salt, pepper etc.
  • Add On Options, suggested items to add to your recipes such as tortillas, pasta or rice if you want them.

5. On Mondays, you either pick-up, or we deliver your order.

  • If you pick-up, please bring the provious week's containers and cooler bag.
  • If we deliver when you are not home, please leave the cooler bag with containers on the porch.

Finally, at the end of the Trial, we have a survey asking for your feedback on the service and food.  You can find that survey below, but we will also remind you via email at the end of the trial.


Pesto Shrimp with Creamy Cauliflower

What You Get:  For this dish, you will get the Creamy Cauliflower already cooked and the Pesto already made.  The shrimp (or fish if there is a shellfish allergy) will come frozen in a vacuum sealed package.

To Serve: you will reheat the Creamy Cauliflower, defrost ad saute the shrimp and top everything with Pesto.  Dinner in the table in well under 20 minutes.


  • 1 LBS Uncooked Frozen Shrimp
  • Heads Cauliflower
  • 1 Garlic Head
  • 1 Cup Basil
  • 1 Lemon
  • 2 Bunches Spinach
  • ½ Cup Pine Nuts
  • ½ Cup Pecorino
  • ¾ Cup Olive oil
  • 2 TBS Coconut Oil
  • Salt & Pepper

Sweet Potato Chili

What You Get:  The chili is fully cooked and ready to reheat and serve.  It comes with some additional toppings.

To Serve: Portion out into a pot, reheat and serve.


  • 3 Sweet Potatoes
  • 1 Yellow Onion
  • 2 Carrots
  • 1 Poblano Pepper
  • 1 Bunch Parsley
  • 2 Avocados
  • 1 26 ounce Can Diced Tomatoes
  • 1 4 ounce Can Tomato Paste
  • 2 Cups Beef Broth
  • 1/2 TBS Paprika
  • 1/2 TBS Cumin
  • 1 TBS Chili Powder
  • 1 TBS Salt
  • 1/2 TBS Pepper

Asian Chicken Chopped Salad

What You Get: Chicken and salad has been prepped and combined in a single container, dressing is made and separate from the salad.

To Serve: Portion our salad, add dressing, toss and serve.


  • 1 Whole Roasted Chicken
  • 1 Head Cabbage
  • 1 Carrot
  • 1 Cucumber
  • 4 Green Onions
  • 4 Cutie Oranges
  • 1 TBS Sesame Seeds
  • 1/4 Cup Slivered Almonds
  • 1/2" Ginger
  • 1 Garlic Clove
  • 1 Orange
  • 2 Tbsp Coconut Aminos (or Soy Sauce)
  • 2 TBS Sesame Oil
  • 1 ½ Tbsp Honey
  • ¼ Cup Olive Oil

Lemon Soup with Chicken

What You Get: The soup is fully cooked along with the chicken.  The broth comes in 2 containers, the chicken has been cut into pieces, but not completely deboned.

To Serve: Portion soup into a pot, remove chicken from the bone, add to the soup, reheat and serve.


  • 1 Whole Chicken
  • 2 Carrots
  • 1 Yellow Onion
  • 2 Celery Stalks
  • 2 Lemon
  • Parsley (as garnish)
  • 1 TBS Tarragon
  • 1 tsp Thyme
  • 64-oz Chicken Broth
  • 1 TBS Olive Oil
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Sweet & Spicy Orange Salmon with Carrot Fries & Salad

What You Get:  The Salmon comes vacuum sealed and frozen, carrots have already been chopped, salad has been prepped, dressing comes made in separate containers. 

To Serve: Bake salmon with sweet & spicy dressing, roast carrot fries and toss salad with dressing.


  • 1-1.25 LBS Salmon (or Steelhead) Filet
  • 2 TBS Honey
  • 4 TBS Coconut Aminos 
  • 2 tsp Tapatio
  • 1 4-oz Can Tomato Paste
  • 1 Bunch Carrots
  • 1 Bunch Greens 
  • 1 Lemon
  • 1 Orange
  • 3 TBS Olive Oil
  • 1 TBS Coconut Oil
  • ½ Cup Pecorino

Roasted Creamy Turmeric Tomato Chicken

What You Get:  One pot dish is cooked and ready to reheat in the oven.

To Serve: Reheat in the oven about 30 minutes in the container it comes in (with lid removed).


  • 6-8 Bone-In Skin-On Chicken Pieces
  • 8-12 Sundried Tomatoes
  • 1 Can Full Fat Coconut Milk
  • 1 Bunch Parsley
  • 1 Yellow Onion
  • 1 Lemon
  • 1 8-oz Frozen Spinach
  • 1/2 TBS Garlic Powder
  • 1/2 TBS Turmeric
  • 1/2 TBS Paprika
  • 1 TBS Salt + 1/2 TBS Pepper
  • 2 TBS Coconut Oil

Overstuffed BBQ Sweet Potatoes

What You Get: Four large sweet potatoes are already baked and in tin foil, shredded beef is cooked, toppings are ready to use.

To Serve: Reheat sweet potatoes in the oven, heat shredded beef and broccoli in a sauté pan, use toppings as desired.


  • 2-2.5 LBS Chuck (or Rump) Roast
  • 4 Sweet Potatoes
  • 1 Sweet Onion
  • 2 Heads Broccoli
  • 1 Bunch Green Onion
  • 1 4-oz Can Tomato Paste
  • 3 TBS Maple Syrup
  • 2 TBS Paprika
  • 1 TBS Chili Powder
  • 1 TBS Onion Powder
  • 1 TBS Garlic Powder
  • 1 TBS Salt + 1/2 TBS Pepper

BBQ Hanger Steak, Cauliflower Bacon Mash & Greens 

What You Get: Steak comes marinated and ready to cook, Cauliflower Bacon Mash is cooked and greens in a brown bag.

To Serve: Grill steak to preference and allow to rest.  Reheat mash and saute greens.


  • 1-1.25 Hanger Steak (or Flank)
  • 2 Heads Collard Greens
  • 2 Cauliflower Heads
  • 4 Slices of Bacon
  • 2 TBS Coconut Oil (or Ghee)
  • 1 tsp Dried Basil
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Salt + 1/2 tsp Pepper
Honey Glazed Salmon with Peach Salsa (1 of 1).jpg

Turmeric Spiced Pork Kabobs & Avocado Cucumber Salad 

What You Get:  Pork is cubed, seasoned and marinating in a container with skewers separate. Cucumber salad is chopped, except for avocado, which comes whole with dressing in a separate container. Potatoes are baked and wrapped in foil.

To Serve: Skewer pork and grill.  Reheat potatoes in the oven with foil on.  Chop avocado, add to cucumber salad and toss with dressing.


  • 1.25-1.5 LBS Pork Tenderloin
  • 2 Avocados
  • 2 Cucumber
  • 3 Lemons
  • 1 Bunch Parsley
  • 2 tsp Turmeric
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Garlic Powder
  • 1/2 tsp Cinnamon
  • 1 tsp Dried Oregano
  • 2 tsp Salt
  • 1 tsp Pepper
  • 5 TBs Olive Oil
  • 1-2 Sweet Potato (optional)



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Grilled Chicken Fajita Bowls

What You Get: Chicken seasoned and already grilled, ready to reheat.  Veggies sliced and ready to saute. Creamy Avocado Dressing made and in a container.  Salsa is made and in a container.  Greens and 1 lime in a brown bag.

To Serve: Reheat grilled chicken.  Saute sliced veggies.  Make bowls with greens, veggies, chicken and toppings as desired.


  • 1.25-1.5 LBS BS Chicken Thighs 
  • 2 Bell Peppers  
  • 1 Sweet Onion  
  • 1 Zucchini  
  • 2 Avocado  
  • 3 Limes  
  • 2 tsp Garlic Powder 
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Coriander 
  • Mild Salsa  
  • 4 Cup Greens 
  • Salt & Pepper
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Grilled pineapple burgers with teriyaki sauce & Fries

What You Get:  Ground beef is packaged uncooked.  Sweet potatoes are whole, pineapple is sliced, onion and poblano pepper are chopped, greens are in a brown bag.  Teriyaki sauce is made. 

To Serve: Slice, season and bake fries. Combine beef with onion, pepper and sauce, season and grill burgers.  Grill pineapple.  Serve burger on greens topped with pineapple and sauce, fries on the side.


  • 1.25 – 1.5 LBS Ground Beef
  • 4 Sweet Potatoes
  • 6-8 Cups Greens
  • ½ of a Pineapple Sliced in Rounds
  • 1 Poblano Pepper
  • 1 Sweet Onion
  • 1 Egg
  • 1 tsp Garlic Powder
  • ½ Cup Coconut Aminos (or soy sauce)
  • ¼ Cup Honey
  • Zest of 1 Orange
  • Juice of 1 Orange
  • 2 TBS Rice Vinegar
  • 1” Grated Ginger
  • 2 Grated Garlic Cloves
  • 1 TBS Sesame Oil
  • 1/8 tsp Red Pepper Flakes
  • 2 tsp Tapioca Flour
  • Salt & Pepper

Salmon Cakes & Slaw

What You Get: Steak comes marinated and ready to cook, Cauliflower Bacon Mash is cooked and greens in a brown bag.

To Serve: Grill steak to preference and allow to rest.  Reheat mash and saute greens.


  • 3 Cans of Salmon
  • 1 Egg
  • 2 TBS Flour of Choice
  • 1 Shallot
  • 1 Bunch Parsley
  • 2 Lemons
  • 1 Bag of Shredded Cabbage (no dressing)
  • 1 Cup Mayo
  • 2 tsp Tapatio
  • 2 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Turmeric
  • 2 tsp Salt
  • 2 tsp Pepper
  • 1 TBS Coconut Oil (+ more for cooking)

Grilled Pork Chops with Puttanesca

What You Get:  Pork chops are packaged uncooked.  Puttanesca sauce is made and in a container.

To Serve: Season pork chops, grill to preferred doneness.  Reheat sauce and top the chops with it.


  • 4-6 Bone-In Pork Chops
  • 1 Cup Cherry Tomatoes
  • 2 Garlic Cloves
  • 1 Head Italian Parsley
  • 2 Cups Chicken Broth (or Water)
  • 1 14-oz Can Tomato Sauce
  • ½ Cup Pitted Kalamata Olives
  • 1 Can Quartered Artichokes
  • 3 TBS Capers
  • ½ tsp Red Pepper Flakes (optional)
  • Salt & Pepper to Taste

Broiled Salmon with Broccoli & Chunky Fries

What You Get: Salmon is frozen in vacuum sealed packaging.  Broccoli is cut up and in a container.  Sweet potatoes are whole.

To Serve: Broil salmon.  Slice potatoes into fries, season and broil with broccoli.


  • 1.25-1.5 LBS Salmon (or Steelhead) Filet
  • 1-2 Heads Broccoli
  • 2-4 Long Sweet Potatoes
  • Salt, Pepper & Garlic Powder to Taste

Roasted Artichoke & Pepper Chicken

What You Get:  Chicken is not cooked.  Onion and lemon are chopped.  Other ingredients are in their containers.

To Serve: Reheat in the oven about 30 minutes in the container it comes in (with lid removed).


  • 2 LBS of Chicken Pieces 
  • 1 Jar Roasted Bell Peppers
  • 1 Can Artichoke Hearts
  • 1 Sweet Onion
  • 1 Lemon
  • Garlic Powder to Taste
  • Salt & Pepper to Taste




Deli Roast Beef with Honey Glazed Carrots

What You Get: Deli style roast beef cooked, packaged and ready to slice.  Carrots cooked and stored in a container.

To Serve: Slice beef thinly for wraps (shown above) or sandwiches.  Add carrots, or eat them as a side.  Beef can also be reheated with carrots.


  • 2 LBS Rump Roast
  • 2 tsp Garlic Powder
  • 6 Carrots
  • 2 TBS Honey
  • 1 TBS Apple Cider Vinegar (or Orange Juice)
  • 2 tsp Thyme
  • 1 TBS Salt
  • ½ TBS Pepper

Where is the food prepared?

The food will be prepared in the commercial kitchen of the Riverside Church, Hood River.  It is a fully licensed commercial kitchen meeting our requirements.

Where are the pick-up/delivery locations?

Pick-up is either at the Riverside Church (between 3PM-4PM on Mondays), or on Riordan Hill Drive (between 4:30PM-7PM Mondays)

Delivery cities include Hood River, Mosier, White Salmon and Parkdale.

We will be quickly expanding delivery and pick-up locations in the future, thank you for your patience.

Is the food certified organic?

Our emphasis in on locally sourced foods that may not be certified organic, but use organic practices.  We are here to create an incredible product for our customers that supports the local economy.  Building a relationship with farmers that use holistic practices when growing or raising food is more important to us than added expense to have a certified organic sticker.

We will promote our local growers on our website and in our printed materials so that you know where your food is coming form and what the farming practices are.

What are the portion sizes?

Each meal will feed 4-6 people depending on individual portion sizes.  Our meals will provide a family with 2 adults and 2 children with 1 dinner for everyone plus 1 or 2 lunches leftover for the next day. 

At the moment, we are only offering one meal size.  In the future, we will get more customized and add additional meal options each week.