Dr. Joey Shulman shows us how to make refreshing summer mocktails — without the extra calories! Dr. Joey’s summer mocktail ideas If you're looking to cut calories but still wanting to enjoy some colourful and fizzy drinks, there are plenty of mocktail options that are non-alcoholic for you to enjoy: White virgin sangria  Ingredients:

• ½ cup sliced strawberries
• 1 orange sliced with peel on
• 1 lemon sliced with peel on
• ¼ cup blueberries
• 4 cups sparkling water
• 4 cups white grape juice

Method: Slice strawberries, orange and lemon. In a large pitcher, add sparkling water and 4 cups of white grape juice. Add fruit and allow them to soak in. Add ice, stir and serve or allow to cool in fridge for 1-2 hours. Serves 4-6    Watermelon and lime mocktail Ingredients:

• 4 cups seedless watermelon, cut into cubes
• 4 tbsp coconut sugar
• ¼ cup fresh lime juice
• Fresh mint leaves

Method: Blend watermelon cubes in a blender.  Mix in coconut sugar and lime juice and transfer to pitcher. Add ice and mint leaves and enjoy! Serves 4   Lemon and mint ice cubes Ingredients:

• 2 lemons (1 lemon cut into smaller pieces, 1 for squeezing)
• Mint leaves, washed and pulverized
• Ice tray

Method: Place lemon pieces in each ice cube slot and top with mint leaf. Take second lemon and squeeze juice of lemon into bowl.  Take juice and pour small amounts into each ice cube tray slot. Pour water into ice cube tray. Freeze. Once frozen, use to jazz up a glass of plain water or your favourite summer cocktail or mocktail. [embed]bcid:3697433495001[/embed] Courtesy Dr. Joey Shulman www.drjoey.com @drjoeyshulman

Upgrade your average tomato soup with Randy Feltis’ veggie/fruit hybrid paired with a delectable mint pesto! Tomato and peach soup with mint pistachio pesto  Prep time: 10 min Cook time: 40 min Special tools: food processor, strainer Serves 8 Ingredients:

• 1/2 cup diced shallots
• 3 tbsp chopped garlic
• 1 cup white wine
• 4 cups diced fresh tomatoes
• 3 cups ‎diced fresh peaches
• 1 can tomato juice (8 ounces)
• 8 oz veg or chicken stock
• Spice bomb: 4 star anise, 1 cinnamon stick, and 2 bay leaves (wrapped in cheese cloth and tied)
• Salt and pepper
• Splash of olive oil

Method: In a large stock pot, heat olive oil, garlic and shallots. Add tomatos, peaches and deglaze with white wine. Reduce buy 1/3 and add tomato juice and stock. Toss in spice bomb and simmer for 30 minutes. Remove bomb and puree, strain, season. Portion and garnish with crostini and pesto.   Mint pistachio pesto  Ingredients:

• 1 clove of garlic or a piece of garlic shoot
• 3 tbsp roasted pistachios
• Grab of fresh mint
• Grab of fresh basil
• 1/2 cup olive oil
• Salt and pepper

Method: In a mortar and pestle, crush the garlic and pistachio. Add mint, basil, and salt and pepper. Adjust consistency with olive oil. [embed]bcid:3696796577001[/embed] Courtesy Randy Feltis www.thefarmhouse.ca www.eatmypie.ca @chefrandyf

Massimo Capra’s drool-worthy peach cobbler is a guaranteed family fave (and shockingly easy!). Peach cobbler Ingredients for filling:

• 4/5 peaches, pit removed and diced into 1 inch pieces
• 1 tsp grated ginger
• 1 lemon zest & juice
• 1 orange zest & juice
• 4 tbsp light brown sugar
• 2 tbsp corn starch
• 1 oz. Amaretto
• A pinch of salt

Ingredients for topping:

• ½ cup sugar
• ¾ cup butter, at room temperature
• ½ cup flour
• ½ cup almond flour

Method for filling: Place the cut peaches in a bowl and to them add ginger, sugar, zest and juices from lemon and orange, starch, salt and Amaretto. Toss well and pour into a 10 inch baking dish. Press the peaches down to avoid air pockets and top with the pastry. Bake at 325F for about 45 minutes or longer. Method for topping: Mix all ingredients together and form a dough ball, roll out to ¼ inch thickness and cut into 2 inch circles, place on a silicone paper sheet and refrigerate until needed. Serves 6 [embed]bcid:3696772876001[/embed] Courtesy Massimo Capra www.massimocapra.com @chefmassimo

Jason Parsons shares his favourite (non-hot!) stuffed pepper recipe topped with flaked crab, cucumber and chili salad. Best part? This fab dish is actually super easy to make! Red bell pepper stuffed with flaked crab, cucumber and chili salad Ingredients:

• 2 whole red bell peppers
• 2 cups of flaked crab meat
• ½ cup small diced cucumber (peeled and seeded)
• ½ cup small chopped shallots
• 1/2 tsp chopped red chili pepper
• 1 whole lemon (zest and juiced)
• ½ cup crème fraiche ( can use sour cream)
• ¼ cup fresh garden herbs (tarragon, dill, flat leaf parsley)

Method: Cut the two bell peppers in half length-wise. Gently remove the seeds and blanch in boiling water for approximately 2 minutes. Once cooked, shock in ice water and then dry and set aside. In a bowl mix the crème fraiche, lemon juice, lemon zest. Once mixed fold in the crab meat, cucumber, shallots, chili and herbs. Season with salt, pepper and then stuff into the cooked pepper halves. Present and serve. [embed]bcid:3696786383001[/embed] Courtesy Jason Parsons Peller Estates @chefparsons

Massimo Capra shows us how to combine both peaches and peppers to create a delicious carpaccio dish. We had no idea it was so simple to make! Peaches & pepper carpaccio with corn and red quinoa Ingredients:

• Roasted peppers, red, yellow & green, skinned and seeded
• 2 firm peaches, julienned
• ½ red onion, julienned
• ½ cup celery heart, julienned
• ½ cup peaches & cream corn kernels, roasted
• ½ red quinoa, cooked
• 2 tbsp toasted almonds, crushed
• White balsamic vinegar
• 2 tbsp lime juice
• 1 bunch of cilantro, chopped
• Olive oil to taste
• Salt & pepper to taste

Method: Place the peaches, red onions, celery, corn and quinoa in a bowl. Season with salt and pepper and a dousing of lime juice, mix well then add a little white balsamic vinegar and olive oil. Set aside for 10 minutes or so. Place the peppers flat onto plates and leave room in the center to add the peach salad. Sprinkle with toasted almonds, some more olive oil and a little cilantro. [embed]bcid:3696772867001[/embed] Courtesy Massimo Capra www.massimocapra.com @chefmassimo