June 27 • 2019 27 jn the marshmallows on top to cover the chocolate. Bake for 10-15 minutes, until the marshmallows are golden. If you’ d like the marshmallows more “toasty, ” raise heat to broil and cook for a minute or two more. Serve with graham crackers. Use a spoon to serve. Makes lots of servings, at least 20! FOIL-ROASTED BABY POTATOES WITH DILL, PARMESAN AND FRESH BASIL 1 pound baby new potatoes, halved 2 Tbsp. olive oil 1 tsp. dried dill Kosher salt to taste Fresh ground black pepper to taste ½ cup fresh basil leaves, whole or chopped ½ cup freshly grated or shaved Parmesan cheese Preheat grill to medium-high (or preheat oven to 350°). Place a large length of heavy-duty foil (or 2 layers regular foil) on a clean surface. Combine potatoes with olive oil, dill, salt and pepper and toss well. Pull the sides of the foil up over the potatoes, covering completely, press- ing to seal closed. Place foil packets on the grill and cook until tender, about 20 to 30 minutes. Alternately, place the packet into a preheated oven and bake for 25-30 minutes, or until golden brown and crisp. To serve, carefully open the packet (be careful, the steam is very hot) and toss the potatoes with fresh basil and Parmesan cheese. Makes 4-6 servings. GRILLED PINEAPPLE WITH MICHIGAN MAPLE SYRUP AND TOASTED ALMONDS This is a variation of a Brazilian recipe that calls for the pineapple to be tossed with cinnamon and sugar. I’ ve made it a Michigan version by topping it with maple syrup and some toasted almonds for crunch. Preheat an outdoor grill to medi- um-high heat. Cut the tops and bottoms off a pine- apple. Use a sharp knife to peel the pineapple (cut the peel off from top to bottom all around the pineapple). Cut the pineapple into 8 long wedges and toss with olive oil. Grill pineapple wedges on the pre- heated grill until heated through, 3 to 5 minutes per side (you may also broil the pineapple, if desired). Place the cooked wedges on a serving dish and drizzle with maple syrup and top with almonds. Makes 6-8 servings. FRESH GUACAMOLE IN A MOLCAJETE Guacamole is fun and delicious made in a molcajete, a large mortar and pes- tle made from volcanic stone. There are other types made of granite and other stone that, though not “authen- tic, ” work wonderfully well. 3-4 large ripe avocados ½ cup chopped tomatoes ¼ cup chopped onions, any kind Juice of 2-3 limes or lemons Salt to taste Your favorite hot sauce 1-2 tsp. chili powder (optional) Fresh cilantro leaves Cut an avocado in half by running a sharp knife around the pit. Twist the avocado to separate the two halves. Remove the pit (I use a knife to stab the pit and pull it out of the avocado). Use a tablespoon to scoop the flesh out of the peel. Add one-quarter of the onion, tomato, salt, juice and hot sauce (and chili powder, if using) and cilantro to the molcajete and smash with a pestle into a chunky mixture. Adjust seasonings and serve with tortilla chips. Repeat with remaining avocados and ingredients. Makes 6-8 large servings, depending on the size of the avocados. CORN AND BLACK BEAN SALAD For variety, add other ingredients, such as colored bell peppers and pepitas or sunflower seeds. 1 cup fresh or frozen corn kernels (thawed, if frozen) 1 cup cooked black beans (rinsed and drained, if canned) 1 cup chopped fresh tomatoes 1 cup small diced cucumbers (seed- less, if possible, or seeded) ½ cup fresh chopped cilantro leaves ¼ cup lime juice or to taste ¼ cup chopped scallions or Bermuda onion, chopped 3 Tbsp. olive oil ½ tsp. ground cumin Hot sauce to taste Salt and pepper to taste Combine all ingredients in a large bowl and toss well. Adjust seasonings to taste. Makes 6-8 servings. ■ Thank you for your many years of patronage! ! lellisrestaurant.com (248) 373-4440 885 N Opdyke Rd, Auburn Hills, MI 48326 “News Flash” Lel l i ’ s - Formal l y of Detroi t Si nce 1939 Moved to Auburn Hi l l s i n 1996 Now Auburn Hi l l s i s our one and onl y l ocati on! We have never been affil i ated wi th any other establ i shment or l ocati ons even i f i t contai ned the “Lel l i “ Name.