Series

In the kitchen this morning we have Chef Que Broden from Cooking with Que teaching Deena and Ryan how to make a vegan roasted beet salad and a lemon oregano dressing. For more information about Cooking with Que go to her website cookingwithque.com.

The Novi Taco Fest is a month away and here to preview a glimpse of what the festival has to offer is Mika Ghamloush from Tacos Del Barrio. The taco fest is from August 25-27th at Twelve Mile Crossing near Emagine theater in Novi 44275 W. Twelve Mile Rd. To find out more information about the Novi Taco Fest go to the website Novitacofest.com.

Ivy Kitchen & Cocktails Detroit stops by the Fox 2 Kitchen to cook up corn brisket.

Jolie Abreu from non-profit organization Lasagna Love is in the kitchen this morning talking about National Lasagna Day. And how Lasagna Love is helping to connect families through giving out homemade delivered lasagnas to neighbors in need.

Peteet's Famous Cheesecakes is in studio fresh off their appearance on QVC showing Fox 2 viewers how they make their adored cheesecakes. As well as their special promotion that is happening on Sunday July 30th in honor of National Cheesecake Day. Check their website peteetscheesecakes.com to read all their special Sunday only offers.

Low Carb Eggplant Lasagna 1 8x8 Baking Dish Parchment Paper Aluminum Foil 2 Medium Eggplants 2 cups of Ricotta Cheese 2 tsp of salt Pepper 3 cups of shredded Mozzarella cheese 2 cups of Ricotta Cheese 2 tablespoons of Basil 1 tablespoon of Oregano Bolognese 3 pounds of ground beef 1 medium onion2 table spoons of minced garlic 3 quarts of tomato sauce 2 pints of whole milk 2 table spoons of fresh oregano 3 table spoons of fresh basil Lightly brown ground beef, drain fat. And onion and sweat till translucent, add minced garlic and lightly brown. Make sure that the ground beef is broken up and no clumps of beef are present. Add tomato sauce and milk, stir to blend and simmer for 30 minutes. Add basil and oregano season with salt and pepper. Lasagna method 1. Peel and thinly slice 2 medium egg plants. Sprinkle lightly with salt to extract bitterness for at least 30 minutes and rinse in cold water, pat dry. 2. In an 8x8 baking dish place enough Bolognese to thinly cover the bottom of the dish. Layer the egg plant evenly, spread an even layer of Bolognese sauce over the egg plant and spread fresh mozzarella evenly over the first layer. Repeat this step 2 times. 3. After two layers built, evenly spread a layer of ricotta cheese and fresh basil. 4. Repeat step 2 until two layers are built again. 5. Cover the top of the lasagna with Bolognese and fresh mozzarella. 6. Cover with parchment paper and aluminum foil and bake in the oven for 45 minutes at 350 degrees. 7. Remove lasagna from the oven and let cool for 15 minutes before cutting and serving

Chef Luis Granados from Mecal Mexican Bar and Kitchen is cooking up his signature tacos that are served at his restaurant and very popular. Today is he is showing Deena, Lee, and Ryan how he makes them everyday in the kitchen. Mecal Mexican Bar and Kitchen has two locations one in Detroit and the other in Ferndale. If you want to know more about Mecal Mexican Bar and Kitchen there website is mezcalferndale.com

Detroit Wing Company is teaching the Nine anchors how to make their popular garlic parmesan sauce. And Kara Lacureaux is here also telling folks about the Detroit Wing Company's special offer on all orders for National Chicken Wing Day which is on July 29th. For more information head over to Detroitwingco.com