roasted plum tomatoes

a. maze. ing

• desired amount of plum tomatoes, halved
  
• olive oil
  
• dried thyme

Preheat your oven to 450 degrees.

On a rimmed baking sheet, pour 1-3 Tbsp olive oil on sheet (depending on how many you are roasting). Toss tomato halves in olive oil. Arrange tomato halves evenly, cut sides up. Add salt, pepper, and thyme to tomatoes. Roast for 30-45 minutes. The skins should be a little wrinkly.

red cabbage slaw

This slaw is easy and good. It's sweeter than the norm, which I like.

Perfect for your next Phoenix Suns party, obviously.

Serves 4 (large servings!)

• 1/2 red cabbage, shredded (I shredded the other half to use for tacos)


• 2 granny smith apples, peeled and shredded


• 1/3 cup shredded carrots, optional


• 1/3 cup mayonnaise


• 1 Tablespoon vinegar


• 1 Tablespoon lemon juice

In large bowl, whisk together mayo and vinegar. Add cabbage, apples, carrots, and lemon juice. Salt and pepper to taste. Toss to combine.

tony oven fries

Tyler loved them. So did I.

3 large russet potatoes (about 2 pounds)
3 tablespoons olive oil
2 teaspoons Tony's or your favorite season salt or chili powder
Coarse salt and ground pepper (only use salt if you chose chili powder)

Preheat oven to 425 degrees. Halve 3 large russet potatoes lengthwise; cut each half lengthwise into thirds.

In a large bowl, whisk olive oil with chili powder; season generously with coarse salt and ground pepper. Add potatoes; toss to coat.

Transfer potatoes to a baking sheet, cut sides down. Bake, turning potatoes halfway through, until they are tender and golden brown, about 45 minutes.