Nick's Plates

1 large water pitcher 1 gallon spring water 2 cups pink grapefruit – peeled and chopped ½ cup brewed green tea ½ cup hibiscus liqueur 6 ice cubes Tall glasses
Are you ready for a cool summer?
If so, in a large water pitcher, combine spring water and chopped pink grapefruit. Stir the ingredients until well blended, Next, add brewed green tea, hibiscus liqueur and ice cubes. Stir the cocktail for 5 minutes and then refrigerate the cocktail for 15 minutes. Serve this summer drink in tall glasses.
Enjoy!!

1 fancy platter 2 lbs white grapes 2 cups white cheese - cubed 2 lbs dark grapes 2 cups yellow cheese – cubed 2 cups green olives 2 cups goat cheese – cubed 2 cups feta cheese – crumbles 2 cups black olives White wine Red wine
You need a cheese board – because it is Sunday!!!
On a fancy platter, arrange one section with white grapes and then immediately arrange white cheese next to the grapes. Next, arrange dark grapes on the platter and bump yellow cheese against the grapes. Next up, arrange green olives and then goat cheese against the ingredients already on the platter. Your next cheese is feta cheese crumbles. Lastly, arrange black olives next to the feta cheese crumbles. Serve this platter with plenty of white and red wine!!
Enjoy!!

1 large stockpot 3 heads Bok Choy – chopped 3 to 4 bunches kale – chopped 6 cups vegetable stock 2 Tbsp black pepper 1 Tbsp Allspice
In a large stockpot over “Medium” heat, combine Bok Choy, kale and vegetable stock. Let the ingredients come to a boil and then add black pepper and Allspice. Next, stir the ingredients until well blended and then reduce your stove's heat to “Low.” Let the soup cook for 40 minutes and then let it simmer for 10 minutes. Stir the soup for 3 minutes before serving.
Enjoy!!

1 large plastic container with a lid 3 cups plain yogurt 1 Tbsp black pepper 2 cups cilantro – chopped 1 tsp Allspice 1 tsp lemon juice 1 cup spinach - chopped Chips White wine
Summer is coming and you need a summer dip!
In a large plastic container, combine plain yogurt, black pepper, and chopped cilantro. Next, stir the ingredients until well blended and then add Allspice and lemon juice to the mixture. Stir the mixture until well blended and then add chopped spinach to the dip. Stir the dip until it starts to thicken – about 5 minutes. Lastly, place a lid on the container and refrigerate the dip for 40 minutes. Serve this creamy dip with plenty of chips and white wine.
Enjoy!!

1 large Mason Jar 2 cups coconut milk 1 Tbsp cocoa 2 Tbsp vanilla extract 1 cup coconut - chopped 1 scoop oatmeal 2 Tbsp walnuts - chopped

In a large Mason Jar, combine coconut milk, cocoa, and vanilla extract. Stir the ingredients until well blended and then add chopped coconut and a scoop of oatmeal to the mixture. Stir the mixture for 2 minutes and then add chopped walnuts to the jar. Refrigerate the mixture for 30 minutes and then enjoy while sitting outside!!

1 large stockpot 2 cups chickpeas 1 Tbsp garlic powder 2 Tbsp mashed avocado 6 cups vegetable stock 2 Tbsp black pepper 2 pounds large shrimp – cleaned, chopped in half
Are you feeling chicky?
In a large stockpot, combine chickpeas, garlic powder, mashed avocado, and vegetable stock. Let the ingredients come to a boil and then stir the soup for 2 minutes. Next, add black pepper and chopped shrimp to the soup. Reduce your stove's heat to “Low” and let the soup cook for 35 minutes. Lastly, stir the soup for 4 minutes and then turn off your stove's heat. Let the soup simmer for 10 minutes before serving.
Enjoy!

Large stockpot 2 pounds jalapeno peppers – chopped 6 cups vegetable stock 4 cups cold water 2 Tbsp black pepper 2 pounds beef stew meat – thinly chopped 3 cups green onions – chopped 2 cups yellow onion – chopped
Time for some moon stew...
In a large stockpot over “Medium” heat, combine chopped jalapeno peppers, vegetable stock, cold water and black pepper. Let the ingredients come to a boil and then stir the soup for 2 minutes. Next, add beef stew meat, and green and yellow onions to the soup. Reduce your stove's heat to “Low” and let the soup cook for 45 minutes. Lastly, stir the soup for 3 minutes and then turn off your stove's heat. Let the soup simmer for 10 minutes before serving.
Enjoy!!

Large platter French bread – sliced thinly and lengthwise 2 cups mustard 1 pound lox 4 cups boiled eggs – lightly mashed 2 cups capers 2 cups green olives – chopped Black pepper Sparkling wine – plenty of it
Want a fun dish?
On a large platter, place an even amount of sliced French bread on the platter's surface. Next, spread mustard evenly over the bread and then layer lox, boiled eggs, capers and green olives on to the bread. Lastly, sprinkle a generous amount of black pepper over the dish. Serve this fun dish with plenty of sparkling wine. Enjoy!!

1 cup Baileys Irish Cream 2 ice cubes 2 cups chocolate ice cream 1 tall glass  1 Kit Kat bar
In a blender, combine Baileys Irish Cream, ice cubes, and chocolate ice cream. Blend the ingredients on “Low” until well blended. Next, scoop the mixture into a tall glass and then stir the drink slowly for 1 minute. Lastly, top the cocktail with crumbled pieces of a Kit Kat bar. 
Enjoy!!

2 cans or packs pizza dough 1 baking sheet – nonstick or coated with oil/cooking spray 4 cups white cheese 2 cups green bell peppers – chopped 4 cups cooked hamburger meat or fried bacon 3 cups red chiles 2 cups red onions - chopped 3 Tbsp black pepper 4 cups cheddar cheese
To start, preheat your oven to 400 degrees F and then unroll pizza dough onto a baking sheet. Next, layer white cheese, green bell peppers, and cooked hamburger meat or fried bacon evenly on the dough. Lastly, layer red chiles, red onions, black pepper and cheddar cheese on top of the other ingredients. Place the pizza in your oven and let it bake for 15 minutes or until the cheese is bubbly and melted.
To serve, cut the pizza into 2-inch squares. 
Enjoy!!