Like most of the country, the OOLA team has adjusted to working from home over the past three weeks. Our levels of sanity have varied, as have our coping mechanisms. We have looked to our writers and audience for inspiration on everything from how to entertain ourselves, what-to-watch, and even zoom-call wardrobe tips. This week, the realization we might be sheltering in place for a while has become a reality, so we wanted to share with our readers how team OOLA is adjusting to life at home.

Cooking new recipes, snacking, stress eating, bread baking, etc.: All of the above have become favorite activities during these uncertain times. Eating at home is the only truly safe option, so we are all getting reacquainted with our kitchen and tapping into our inner Martha Stewart (or in our minds, our inner Chrissy Teigen).

What We're Eating

Erika: Anything and everything Alison Roman publishes on the New York Times cooking app. I am obsessed with this app, and with her recipes specifically. One of my favorites is her Spicy Noodle Soup with Mushrooms and Herbs, which has a short ingredient list and uses a lot of pantry staples I always have on hand. Another I would recommend is her recipe for Chicken and Dumplings, which is a project but makes a lot of leftovers for lunches throughout the week.

Ellen: I just made The Pioneer Woman’s Best.Lasagne.Ever and it was delicious! My whole family (kids included) loved it! We enjoyed it for a couple days after, and it was super delicious re-heated the next day as well.

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Link in bio, grab your copy! Kitchen Sink Casserole Recipe Serves 8 ? Salted Cashew Cream:? * 2 cups raw cashews? * 1 ½ cups water, more for soaking? * ½ teaspoon salt? * Juice of one lemon? ? Casserole ? * 2 broccoli stalks, small diced ? * 2 medium carrots, small diced ? * 7 celery leaf stalks, small diced ? * 1 parsnip, small diced ? * 1 medium red onion, small diced ? * 6 leaves collard greens, small diced ? * 4 teaspoons fine salt, divided ? * 2 tablespoons Extra Virgin Olive Oil, divided ? * 3 pounds 85% lean ground beef ? * 3 teaspoons your favorite (compliant) all-purpose seasoning blend ? ? * To make the cream soak the cashews for at least an hour submerged in water (not listed). Drain the water. Add the soaked cashews to a blender with 1 ½ cups water, salt and the lemon juice. Blend until smooth. Set aside. ? ? * Preheat the oven to 400F. In a large 8x12 casserole dish, toss the vegetables together with 1 teaspoon salt and one tablespoon olive oil. Put the casserole dish in the oven and roast the vegetables while you brown the beef. ? ? * Heat a large 12” skillet over medium heat. When it comes to temperature, drizzle in the remaining olive oil. Crumble in the ground beef and season with the remaining salt and the seasoning blend. Cook here, breaking it up and stirring until crumbled and browned, about 10 minutes. Then keep cooking until any liquid that has pooled in the skillet simmers off. ? ? * Open the oven, take out the casserole dish and use a spatula to turn over the vegetables, then spread them back out in the casserole dish. They should be softened but still vibrant in color and full enough that they create a nice, lush bottom layer. ? ? * Smear one cup of Salted Cashew Cream over the veggies. Add the ground beef and spread that out into one even layer. Add the remaining Salted Cashew Cream and spread it out evenly all over the ground beef. ? ? * Put the casserole back in the oven and bake for 40 minutes, or until the sides are browned and the top looks firm and begins to crack. ? ? * Remove from the oven and cut into 8 large squares. Use a spatula to serve. ? * Store in the fridge for up to 5 days. Cover with foil and

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Nicole: Quarantine life has been a mix of trying to stay healthy, eat well and do my home workouts – mixed with happy hours at noon, and binge eating Oreos. One of my favorite recipes I made this week was something I found during my countless hours of scrolling through Instagram and is from @thecastawaykitchen. The recipe is called Kitchen Sink Casserole and is Whole30 Approved. The cashew butter is delicious, pairs well with the other ingredients and has a comfort food feel. I even convinced my husband to try this by adding a bit of regular mashed potatoes to his portion. The best part – the recipe saves and freezes well!

Allison: Has anyone else been Quarantine Bartering with their friends that are amazing cooks? If not, I highly recommend it! Since my kitchen skillz generally stop at throwing a pork tenderloin in the air fryer or making mashed potatoes in the Instant Pot (10/10 recommend), I'd been sidewalk dropping (thoroughly sanitized) gym equipment to my friends in exchange for amazing homemade pasta sauce, lasagna, sea salt caramel brownies, and, finally, ground beef. Comfort food is REAL right now guys, along with a side of wine.

Laura: Bagel w/ Lox: Toasted bagel, cream cheese, smoked salmon, squeeze of lemon, chopped red onion, and dill. Viola!

Sydney: ... Chocolate chip Pop-tarts. The recipe is 'Went to Walmart, bought Pop-tarts'.

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