Spring has [almost] sprung so we dedicate this week's menu to the current change in weather and in turn how our diets change with the season. We're going colorful this week with carrots, acorn squash, cabbage, broccoli, and broccoli rabe. Lots of green and yellow this week.
We're keeping the first day of the week with cabbage because it seems like you can't eat enough in March. Pair this salad with any protein of your choice. The remainder of the week is packed with flavor including a BBQ mac and cheese and a vegan broccoli cheddar soup.
End the week off with this lighter sheet pan roasted tofu and acorn squash. This weekend bonus is a quick baking project with these black cocoa brownies. Enjoy!
If you make any of these dishes, snap a photo and tag us #feedfeed @thefeedfeed on Instagram for a chance to be featured. Happy cooking!