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Chef Martin Lopez Judging the Bite of Seattle Venues, with Univision in toe. Watch out for more from this year's Bite of Seattle. 

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Chef Martin Lopez has had the great honor to MC and Host many food events over the years with Chef Casey Shiller. Not only that, but now they are teaching together at one of the best Culinary School in the USA. Forest Park Community College bring all your baking and culinary dreams a reality.

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Mexican Paletas de Hielo (Fruit Frozen Bars - Popsicles)

These popsicles are the perfect way to cool off on a hot summer day. And with lots of summer still ahead, I'll be making more of these for sure. A paleta, or paleta helada, is pretty much like a Popsicle (as they’re known in the U.S.) or an ice lolly (as they’re known in Britain). The difference is that a traditional Mexican paleta is made with real fresh fruit juice, and sometimes carries chunks of real fruit in it. An old Mexican legend says that the Aztec emperors had servants who would bring ice from the Popocatepetl volcano, outside Mexico City. The emperors would eat this ice, mixed with fruits. This sounds exotic but isn’t backed up by written historical sources. What we do know is th

Mexican Vegan Lentil Albondigas (Meatballs)

Makes 12 medium Albondigas Lentils are highly nutritious staples that offer an array of health benefits. Baked vegetarian and vegan meatless meatballs made with lentils are packed with Mexican flavors and perfect on top of zucchini noodles. Ingredients: 1 tablespoon extra-virgin olive oil 1/2 yellow onion, chopped 1 1/4 cup chopped fresh mushrooms of your choice 1/2 Poblano or red bell pepper, diced 2 cloves garlic, minced 1 ½ cups cooked brown or green lentils (see note about lentils below) 1/4 cup breadcrumbs (gluten free if needed) 1/4 cup old fashioned oats (certified gluten free if needed) 1/2 cup chopped walnuts or a nut of your choice 1/2 of a chipotle pepper 1 tablespoon flax meal 1

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