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Thrills and chills will abound when you present this chicken to your little ghouls, ghosts and goblins. You'll feel like Dr. Frankenstein putting together your very own monstrous creation, and you'll feel good fuelling your family for an evening of trick-or-treating fun with this simple roasted spider, I mean chicken.

To turn this into a full meal deal, you can roast the chicken over a bed of root vegetables. Cubes of potatoes or carrots, thick slices of onions or whole cloves of garlic are all fair game. They'll soak up the tasty juices that drip off the chicken and give you a complete meal in one pan.

Searing sweet briny scallops to give them a golden brown crispy crust is an essential cooking method for any cook’s seafood repertoire. The secret is a hot pan, a high-heat, rapid cooking trick mastered by busy restaurant line cooks. A hot pan not only browns the scallops but allows you to whip up a tasty wine sauce too.

Bored with beef? Take another burger path. These patties are huge and thin raw but contract to normal juicy size on the grill. They’re fiery on the BBQ, so have a spray bottle of water ready for flare-ups. Easy to prepare and delicious in every way!

Is your family in the sandwich business? A soft tortilla wrap is just as easy a sandwich start as a slice of bread and a great way to pack a lunchbox. If you want to make it even easier, let your grocer do the heavy lifting and just toss a rotisserie chicken into your cart!

The Prince Edward Island International Shellfish Festival is one of my favourite annual events where I get to showcase world-renowned, locally grown mussels, oysters, and of course, lobsters. This is my twist on the classic lobster roll, spiced up with my favourite hot sauce and lined with a paper-thin sheet of seaweed.

This salad perfectly combines the flavours of the land and sea! The earthy heartiness of the lentils anchors the dish, the brininess of lobster adds lots of luxurious sweetness and the sharp, peppery arugula ties everything together.

When tandoori is on the menu its always a good idea to cut the chicken into small pieces so that it will cook as quickly as possible in a searing hot oven.

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When you steam off a pile of mussels they release a hearty broth that forms the base of soups all over the world.

This is one of my favourite side dishes because bacon and lentils are perfect together. The rich meatiness of bacon easily complements the earthy hearty flavours of lentils. Try making this dish once and it will instantly become one of your favourites too!

Few foods are as easy or as fun as pizza and it’s especially satisfying if you grill it! And who says tomatoes are the only way to make a sauce. Let’s wow them with another round red fruit: apples!