Live Greens PDX

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Vancouver, WA
Live Greens PDX

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Portland's personal chef and catering team. We cook
for your dietary restrictions like they're our own,
because they are. Zero stress, every time.

Celiac, gluten-free, nut allergies,
dairy-free. Portland metro + Vancouver, WA.

10/14/2026

One of the most common frustrations we hear from clients pasta sauces that are supposed to be lighter but end up thin and watery, sliding right off the noodle. Here's the fix. Cook cauliflower in stock until it's falling-apart tender, then blend it completely smooth. That starchy, savory puree clings to pasta the way a good cream sauce does. Stir in sharp cheddar or Gruyre off the heat so it melts without breaking. Fold in spinach and chives at the very end. No flour. No heavy cream. No gummy texture. Just technique. Our team makes versions of this for clients every week. Sometimes it's the centerpiece of a weeknight meal prep. Sometimes it's adapted for a household where one person is gluten-free and the other isn't. The method works either way. If someone in your life is tired of watery healthy pasta sauces, send them this.

10/13/2026

White potatoes are one of the most unfairly demonized foods out there. Somewhere along the way, they got lumped in with empty carbs and kicked off people's plates. But here's what's actually true. Potatoes are naturally gluten-free. They're rich in potassium and vitamin C. They digest easily, which makes them great for people with sensitive stomachs or complex dietary needs. And when you cook them well, they're one of the most satisfying, versatile ingredients in the kitchen. We roast them with herbs and finish them with flaky salt. We whip them with olive oil instead of butter for dairy-free clients. We turn them into gratins, hash, smashed potatoes with chimichurri. They show up on our weekly meal prep menus constantly, because they work for almost everyone. The trick isn't avoiding potatoes. It's cooking them with intention instead of as an afterthought. Next time someone tells you potatoes aren't healthy, send them this.

10/11/2026

Here it is.

Turkey porchetta rolled with sage, orange zest and fennel, under an Oregon Pinot Noir jus. Wild rice, hazelnut and cherry dressing. Yukon and celery root gratin. Braised red cabbage with Oregon apple and juniper. Charred brussels with maple-Dijon.

I ate every part of this plate today and I'm really proud of it. The porchetta is really good.

Everything is gluten-free, cooked in a gluten-free kitchen. It arrives at your door on Wednesday, November 25, cold and fully cooked, with a card that tells you exactly how to heat it.

$316 for four. Orders close November 18.

go.livegreenspdx.com/thanksgiving

10/08/2026

Think about what your weeknight actually looks like. You get home. You're tired. You open the fridge and stare into it like it owes you something. Then you spend 20 minutes figuring out what to make, another 10 finding a recipe that works around your family's restrictions, 45 minutes cooking, and 20 minutes cleaning up. That's an hour and a half. Every single night. Now picture this instead. You walk in and dinner is already prepped or ready to reheat. The meals already account for your daughter's dairy allergy and your own gluten-free needs. The kitchen is clean. You sit down and eat with your family. That hour and a half goes back to you. Homework help. A walk around the neighborhood before it gets dark. Just sitting on the couch doing absolutely nothing, which honestly sounds pretty great too. That's what working with a personal chef actually changes. Not the food on the plate, though that part's good too. The time. Send this to someone who spends their evenings negotiating with the fridge.

10/07/2026

Cook day is done.

I made the whole Thanksgiving menu today, start to finish, the same way it gets made on the 25th. I'm really proud of how it came out.

The turkey porchetta is rolled with sage, orange zest and fennel, and the Oregon Pinot Noir jus over it is incredible. The wild rice, hazelnut and cherry dressing is one of my favorites on the menu. The charred brussels with pickled shallot came out really good, and the hazelnut pie has a thick hazelnut shortbread crust.

Everything is gluten-free, cooked in a gluten-free kitchen, and every container is labeled with its own reheat line.

Nothing about your order is a first attempt.

go.livegreenspdx.com/thanksgiving

10/07/2026

One roasted chicken can carry a household through most of a week. Salt the bird, let it sit uncovered in the fridge for a few hours. Rub it down with olive oil, tuck lemon and garlic into the cavity, and roast it at the highest heat your oven can handle. When the skin is golden and crackling, pull it out to rest. Deglaze the pan with white w**e and let those drippings simmer into a simple, tangy gravy. That's night one. After that, the leftover meat becomes rice bowls, sandwiches, lunch boxes. The carcass goes into a pot with onion and ginger for a broth you can sip all week. This is the kind of cooking our team does for clients every week. Not complicated. Not fussy. Just smart technique that turns one cook into four or five meals. No grocery runs, no recipe research, no cleanup. That time goes back to you. Whether you have celiac, a nut allergy, or zero dietary restrictions, we build the week's meals around what actually works for your household. Know someone in Portland or Vancouver who could use their evenings back? Share this with them.

10/06/2026

September brought us one of our favorite pairings this week. Delicata squash stuffed with five spice pork and pears, roasted until the edges go golden and slightly crisp. Delicata is one of those squashes that doesn't get enough credit. The skin is thin enough to eat, the flesh is naturally sweet, and it holds a filling without turning to mush. We season the pork with five spice, fold in diced pear for brightness, and let the oven do the rest at 400 degrees until everything melds together. On the sweeter side this week, mascarpone-stuffed peaches with a sage and walnut crumble. The sage keeps it from reading as straight dessert, and the crumble adds texture against the soft roasted fruit. This is the kind of cooking that makes early fall feel like an event, even on a Tuesday night. No recipe hunting, no grocery runs, no cleanup. Just dinner, ready when you are. Send this to someone who lights up when squash season hits.

10/01/2026

The appeal of meal kits makes total sense. Less planning, less shopping, recipes you don't have to think up yourself. We get it. But there's a gap between convenient and actually off your plate. With a meal kit, you're still doing the cooking. Still doing the dishes. Still reading instructions mid-chop while the onions burn. And if you have celiac or a nut allergy, you're scanning every label and hoping the facility protocols match your needs. What our clients get is different. We cook full meals in their kitchen or ours, tailored to exactly how they eat. A week's worth of dinners, prepped and stored. No subscription box on the porch. No recycling pile of ice packs. One of this week's menus pan-seared salmon with a citrus-miso glaze, jasmine rice, and snap peas. Ready to plate in under five minutes. That's not a shortcut. That's your evening back. Send this to someone who's been on the meal kit fence for a while.

09/30/2026

There's a philosophy in cooking that gets thrown around a lot but rarely practiced. Let the food be what it is. Don't cover it up. Don't overcomplicate it. We think about this every single week when we're planning client menus. A handmade pappardelle doesn't need twelve ingredients on top of it. Slow-cooked pork shoulder with fennel and citrus doesn't need a foam or a drizzle of something unnecessary. The technique is the thing. Cutting vegetables properly, building a soffritto with patience, knowing when a braise is actually done versus when it just looks done. This applies whether we're cooking for someone with zero dietary restrictions or building an entirely gluten-free, dairy-free menu from scratch. The approach doesn't change. We cook with the same respect for fundamentals either way. That's what honest cooking looks like in practice. Not a tagline. A daily habit. Send this to someone who's tired of overcomplicated food and just wants dinner to taste like dinner.

09/29/2026

Cherry pie filling that tastes like canned soup mix is one of the most common baking frustrations out there. And the fix is simpler than most people think. The problem is usually too much thickener and not enough acid. When you dump in cornstarch or tapioca without balancing it, you get that gluey, overly sweet filling that barely tastes like fruit. What we do instead macerate the cherries with sugar and a squeeze of lemon for at least 30 minutes before they go anywhere near heat. That pulls out the natural juices and concentrates the flavor. Then we use just enough tapioca starch to hold it together without turning it into jelly. A tiny pinch of almond extract at the end rounds the whole thing out. For clients who need nut-free, we skip the almond extract and add a scrape of vanilla bean instead. Different finish, still layered. Cherry season is short. Worth getting the pie right. Send this to someone whose cherry pie never quite sets the way they want it to.

Address

Vancouver, WA

Telephone

+15033348554

Website

https://www.livegreenspdx.com/

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