FOR IMMEDIATE RELEASE
Date: December 6, 2012
Media Contact: Linda Funk
Flavorful Insight, 515-491-8636
Interviews & photos
available upon request
Set Your Holiday Table With Wisconsin Flair: Pair Soy Side Dishes with Meaty Fare
Madison, WI, December 6, 2012—Celebrate the bounty and field-to-fork flavor of Wisconsin with this year’s holiday meals. While every family has its own main course traditions such as beef and pork, you can add a global flavor twist, and soy side dishes that complement your special meal. The Wisconsin Soybean Marketing Board offers celebration-worthy recipes that are as convenient as they are festive. Meat and side dish combinations like Sirloin Steak with Black Soybean Salsa and Miso Orange Sauce, and Crusty Citrus Pork Chops with Edamame Walnut Salad bring new flavor and flair to your traditional fare.
The recipe for Sirloin Steak with Black Soybean Salsa and Miso Orange Sauce offers complexity of flavors without being difficult to prepare. Before cooking, the beef is seasoned with cumin, garlic, lime juice, achiote powder and adobo seasoning. The black soybean salsa side dish requires no cooking. It’s made with canned black soybeans, fresh tomatoes, onions, garlic, cilantro and lime juice. Other flavorings include jalapenos and smoked tomato powder. Miso Orange Sauce rounds out the dish with the balancing flavors of orange juice, rice vinegar, white miso (fermented soybean paste), mirin (rice wine), achiote powder and butter.
If pork is part of your holiday tradition, you can expand the flavor profile with a pork chop rub and the bright flavors of an accompanying edamame salad. Crusty Citrus Pork Chops with Edamame Walnut Salad features pork chops rubbed with a combination of sugars, pepper, paprika and salt before grilling. The edamame and walnut salad ties it all together, with shelled cooked edamame, fresh oranges and roasted walnuts tossed with a dressing that combines the chop rub, plus Dijon mustard, ginger, balsamic vinegar and olive oil.
Not only are these savory side dishes simple to prepare, they also offer the health and nutrition benefits of soy. Soyfoods—including soybeans, miso and edamame—are cholesterol-free, low in saturated fat, high in polyunsaturated fat and provide essential omega-3 fatty acids. In addition, each serving of soyfoods provides 7 to 15 grams of high-quality protein.
For these recipes and more information about the Wisconsin Soybean Marketing Board, visit the website at www.wisoybean.org.
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The Wisconsin Soybean Marketing Board (WSMB) is a grassroots, farmer-led organization that leads efforts in soybean research and the expansion of soybean market opportunities. Established in 1983 as part of a Wisconsin-mandated checkoff, the board works every day to maximize the profitability of Wisconsin soybean producers. It builds soybean demand, creates new uses for soybeans, and focuses on soybean disease research. WSMB is committed to providing statewide soy education and outreach programs that inform consumers about the benefits of soy. It offers a comprehensive soy curriculum for educators, and partners with the Wisconsin Farm Bureau Ag in the Classroom to provide Soybean Science Kits and lessons that increase agricultural literacy.