Kale Sauce with any Noodle
Adapted from Six Seasons: A New Way with Vegetables (Artisan, 2017)
COOKSHELF
Adjua Fisher, co-owner, Reap Wellness
A FORMER HEALTH JOURNALIST, Adjua Fisher decided she wanted to go beyond words in her efforts to help enhance people’s wellness. To that end, together with her husband, chef Zach Rice, she launched Reap, a meal delivery service, in late 2019.
For people looking for ways to cope through lockdown, the new service offered welcome convenience. “Reap was built for pandemic times. People didn’t want to cook and they weren’t eating that healthy on their own,” says Fisher.
Now that people are out and about more, Fisher and Rice have launched a spin-off: Reap Mini Mart on Frankford Avenue in Fishtown. People can pop into the storefront for one of Reap’s trademark “Glow Bowls,” a superfood smoothie, and other feel-good groceries including sauces, snacks and assorted pantry staples.
Rice actually prepares Reap’s meals, but Fisher, who is also a certified health coach, collaborates with him to create recipes that maximize both deliciousness and nutrition. At home, she does her fair share of the cooking. One of her most-used cookbooks is Six Seasons: A New Way with Vegetables (Artisan, 2017) by chef Joshua McFadden.
Predictably, kale is among Fisher’s favorite ingredients, and her favorite Six Seasons recipe delivers plenty of it, turning a pound of the green stuff into a surprisingly luscious sauce for noodles. “It’s a sneaky way to make sure you’re getting in plenty of vegetables when you just want to eat a big plate of pasta,” says Fisher.
REAP MINI MART
1325 Frankford Ave.
724.924.6240
ReapWellness.com/reapminimart
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