“When I was growing up, my dad harvested and jarred fresh horseradish (pictured above), and I’ve loved it ever since. Maybe I just like how it makes my nose burn. My favorite thing about eating prime rib is not the meat but the horseradish sauce. I love dipping fries in some horsey mayo or adding horseradish to a Bloody Mary.” — Lauren Kollauf, executive director, the Avenues of Ingersoll & Grand
“Coconut water. As a child in Poland, I usually drank juice, tea or fruit compote instead of drinking plain water. I don’t drink coffee, either. So now, in the morning, I love hot green tea with a piece of peeled ginger (for anti-inflammation) and a squeeze of lemon (for vitamin C). The rest of the day, I drink coconut water diluted with a little water. It’s naturally sweet and flavorful. When I bake or cook, I often use coconut butter as an alternative to animal fats because it’s healthy and has good flavor.” — Agnieszka Pieta, owner, Club d’Art Contemporain
“Curry leaves are a staple of South Indian cuisine and have nothing to do with ‘curry powder.’ They’re used in a popular coconut chutney and sambar, as well as numerous dishes at local South Asian restaurants like Amruth Indian Grill in Clive. To add a bit of citrusy, lemony flavor in an Indian daal or even a simple lentil soup, pick up a bundle for a buck or so at Konark Grocers or Indy Mart. At home, just heat two tablespoons of oil in a small skillet and drop in half a teaspoon of mustard seeds. Wait for the seeds to begin turning grayish (15-30 seconds) and then add a dozen or so curry leaves for another 5-10 seconds. Then pour it over the lentils and enjoy.” — Tej Dhawan, managing partner, Plains Angels
“Pumpkin puree is such a versatile, underrated and underrepresented ingredient. For a savory dish, try pumpkin puree gratin: Mix it with chopped Brussels sprouts, riced cauliflower, sliced eggplant and soup seasoning, then top it with feta and bake. For something sweet, try pumpkin puree custard: Mix it with vanilla pudding mix, whipped cream and a dash of milk. Serve it cold, topped with whipped cream and crumbled vanilla wafers.” — Susan Hatten, chief marketing officer, Holmes Murphy; chief operating officer, BrokerTech Ventures
“Honey. I start each morning with honey in my (very strong) coffee. I use it in common ways, like mixing it with citrus juice on a fruit salad, and I use it more and more in savory dishes, too. This week, I used honey to make a sweet and spicy glaze for salmon, and last week, I used it for some braised pork. You can’t go wrong!” — Kim Perez, president and CEO, Greater Des Moines Botanical Garden
