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You may not be able to come to campus to enjoy your favourites from The Venue, so we are bringing you the recipes to make for yourself!

Check out some of the recipes below!

Blackened Salmon with Mango Salsa

Directions

  1. In a mixing bowl, combine the chopped mango, red pepper, onion, cilantro, jalapeno, and drizzle with lime juice.
  2. Using a large spoon mix the ingredients together and season with salt. Place this into the fridge to rest until needed.
  3. Add your Cajun spice to a plate to coat your salmon fillet entirely.
  4. Using a large pan, heat olive oil over medium-high heat.
  5. Wait for the pan to heat up and when the oil is bubbling, gently place the salmon into the pan.
  6. Sear the salmon for 3 to 4 minutes.
  7. Using a spatula, flip and sear for 3 to 4 more minutes and keep an eye on the colour.
  8. Heat up a cup of instant rice and place it in the center of the plate.
  9. Shingle the salmon on top of the rice, then Spoon on the mango salsa, and you’re done!

Ingredients

  • 5 oz Salmon Fillet
  • ¼ Cup Cajun Spice
  • 1 Tbsp Olive Oil
  • 1 Diced Mango
  • ½ Red Pepper chopped
  • 1 Tbsp Red Onion
  • 1 Tbsp Cilantro (chopped)
  • 1 Tsp Lime Juice
  • ¼ Fresh Jalapeno (seeded and minced)
  • Salt
  • 1 Cup of Instant Rice

Lemon Pepper Shrimp Linguine

Directions

  1. Season shrimp with lemon pepper and place in the fridge until needed
  2. Boil Linguine, strain and set aside
  3. Heat a large pan over medium heat add the garlic butter
  4. Add shrimp to the hot pan and sauté shrimp until they turn completely pink throughout
  5. Add the sundried tomato pesto and lemon juice to the pan and sauté for an additional 3 to 4 minutes on medium-low heat
  6. Add the cherry tomatoes and spinach and sauté for 2 to 3 minutes
  7. Add alfredo sauce and stir the mixture together over medium heat
  8. Place cooked linguine into the mixture and toss together and leave on medium-low heat for 2 minutes
  9. Place garlic bread into a preheated oven at 400 degrees
  10. Pour mixture into a pasta bowl and garnish with dried parsley
  11. Remove garlic bread from the oven and slice in half and place beside the pasta mixture
  12. Enjoy!

Ingredients

  • 8 Shrimp
  • 2 teaspoon of garlic butter divided
  • 1 tablespoon of sundried tomato pesto
  • ½ teaspoon of lemon juice
  • ½ cup of alfredo sauce
  • Lemon pepper to season shrimp
  • 6 cherry tomatoes cut in half
  • 1 cup of baby spinach
  • 8 oz of linguine pasta
  • Dried parsley to garnish
  • Garlic bread

Vegan Coconut Curry Soup

Directions

  1. In a soup pot over medium heat, add a drizzle of olive oil.
  2. Sauté the mushrooms, peppers, onion, garlic and salt for 7 to 8 minutes or until soft.
  3. Add the chickpeas, shredded carrot, cilantro and curry paste. Cook for an additional 2 to 3 minutes and mix well.
  4. Add the coconut milk, broth and lime. Bring to a boil.
  5. Add the Asian greens and stir into the mixture to wilt.
  6. Pour in a bowl and garnish with 3 jalapeno rings.
  7. Enjoy!

Ingredients

  • 1 ½ cups of sliced cremini mushrooms
  • Veg or olive oil, Drizzle
  • 1 ½ cups of sliced white mushrooms
  • 1 red onion diced
  • 1 fresh jalapeno sliced
  • 2 teaspoons of chopped garlic
  • 1 cup of shredded carrot
  • ½ teaspoon of sea salt
  • Can of chickpeas, rinsed and drained
  • ¼ cup of chopped cilantro
  • 2 to 3 tablespoons of red curry paste
  • 2 ¼ cups of light coconut milk
  • 2 ¼ cups of veggie broth
  • Half a lime – Squeezed
  • 4 cups of Asian greens mix –  Kale, Char and Spinach

Stuffed Portobello Mushroom with Crispy Goat Cheese

Check back soon for the video on how to make this delicious recipe, but if you really want to try making it, follow the directions below!

Directions

  1. Preheat your oven to 450 degrees, line a baking sheet with parchment paper.
  2. Remove the stems from the mushroom cap and discard, lightly rinse the mushroom cap. Be sure not to soak the mushroom.
  3. Place the mushroom stem side up on a parchment-lined tray and brush with olive and oil and season with salt and pepper.
  4. Place the tray into the oven on the center rack and roast for 15 to 20 minutes, checking them at the 10-minute mark is suggested.
  5. In a pan, add olive and heat over low- medium heat, add a tablespoon of diced red onion and sauté for 3 to 4 minutes.
  6. Add the baby spinach and season with salt and pepper, stirring frequently until wilted, Set aside.
  7. Melt garlic butter in a pan over medium heat, add a teaspoon of finely diced red onion and a pinch of salt for 1 to 2 minutes while stirring frequently.
  8. Add the panko bread crumbs and chopped garlic to the pan and toast for 3 to 4 minutes stirring often to prevent the breadcrumbs from burning. The idea is to toast the breadcrumbs.
  9. Transfer to a bowl and season with salt and pepper, set aside.
  10. Reduce oven heat to 425 degrees, line a tray with parchment paper and place roasted mushroom stem side up again making sure they aren’t touching each other
  11. Fill each mushroom with marinara sauce, and spoon the spinach mixture on top of the mushroom.
  12. Slice the goat cheese into circles/medallions roughly ½” thick. Carefully press into toasted breadcrumbs and place them on top.
  13. Sprinkle each mushroom with the remaining breadcrumbs.
  14. Bake at 425 degrees for 10 to 15 minutes, or until the breadcrumbs are golden brown and the cheese starts to soften.
  15. Remove from the oven, using a spatula remove the mushrooms carefully from the pan.
  16. Place on a plate and enjoy!

Ingredients

  • 2 large Portobello Mushrooms
  • Olive Oil
  • Salt and Pepper
  • 3 oz Baby Spinach
  • 2 tablespoons of garlic butter
  • ¼ cup of diced red onion
  • ¼ cup of panko breading
  • 1 teaspoon of chopped garlic
  • Small log of goat cheese
  • 1 cup of marinara

One Pan Balsamic Chicken and Veggies

Check back soon for the video on how to make this delicious recipe, but if you really want to try making it, follow the directions below!

Directions

  1. In a mixing bowl, mix the Italian dressing, balsamic vinegar, honey and red pepper flakes. Set aside.
  2. Season chicken with salt and pepper.
  3. Place a skillet or large pan on the stove over medium heat and add oil to the skillet or pan.
  4. Once the pan or skillet is hot, place the chicken breasts in the pan smooth side down.
  5. Cook for 6 to 7 minutes and turn the breasts over. (May need more or less time based on the size of the breast.)
  6. Add half the prepared dressing mixture and cook for an additional 7 to 8 minutes. Remove chicken from the pan and set aside.
  7. Add asparagus, carrots, tomatoes and red onion to the same pan or skillet. Season with salt and pepper.
  8. Stir frequently until the veggies are tender.
  9. Add the remaining dressing mixture to the skillet and reduce for about a minute until the sauce thickens.
  10. Pour the sauce over the chicken and veggies.
  11. Garnish with dried parsley.
  12. Enjoy!

Ingredients

  • 2 tablespoons of Italian dressing
  • 1½ tablespoons of balsamic vinegar
  • ¼ teaspoon of honey
  • Red pepper flakes
  • 1 Chicken Breast
  • 1 tablespoon of olive oil
  • Salt and pepper
  • ½ lb of asparagus trimmed of tough ends and chopped into 2-inch pieces
  • ¾ cup of shredded carrot
  • ½ cup of cherry tomatoes cut in half
  • ½ cup of diced red onion
  • Dried Parsley

Check out some of the past Cooking with CSI recipes on our YouTube Channel!