Indian flatbreads often make their appearance on my dinner table and truly I could eat them everyday, anytime of day. They are perfect for breakfast or brunch with some chutney and they're an ideal accompaniment to curries — as I eat a lot of dal and vegetable curries, it's no wonder I crave savory breads such as these roti as often as I do. In this case, I wanted a wrap for some spicy jerk chickpeas and with the sweet potato filling in these flatbreads, the combination was perfect. Rotis are not only enjoyed in India and throughout Asia, but are also popular in the Caribbean. To my delight, the roti rolled up perfectly without breaking apart. Feel free to add more spice to the breads if you want to heat things up further.

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Growing up I never did much care for chicken even before I became a vegetarian, and my parents generally did not prepare ethnic dishes, so I never did try the classic Jamaican jerk chicken. But now with plenty of ethnic cooking behind me, I found that the seasonings that are commonly used in jerk spicing — Scotch bonnet peppers, allspice, cinnamon, cloves and nutmeg — appealed a great deal to me, and I thought I would try a vegetarian version with cooked chickpeas instead of chicken. I wasn't quite sure what to expect as generally I am more at home with Indian spicing, but I went with my instincts after a bit of research and was surprised and pleased with just how good the result was. Hot, sweet and sour, tangy and zesty, this chickpea recipe is now one of my top favorites.

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A kitcheree is a traditional dish originating in North India that consists of legumes and rice and often vegetables. For those who enjoy Indian creations, this is a one-pot meal that won't take you long at all to prepare. Split mung beans are an especially easy legume to digest, making this a nourishing and restorative meal. I've always enjoyed the distinctive sweet and earthy aroma and flavor that these little gems impart to a dish. Here they are all nestled in with rice after simmered together with some spices and coconut milk.

To fill out the meal, serve with a vegetable side and some Indian savory flatbreads. I served it with butter paneer masala and a spicy potato and green bean salad.

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Spring is toddling into summer with faltering steps this year, but the respites of warm sunny weather along the way bring to mind the comforts and pleasures of summer eating. Soups and hearty meals give way to salads and light fare that can be transported to the patio, warming foods give way to refreshing plates, and dried and canned goods give way to fresh herbs and produce. This simple salad of steamed baby potatoes, green peas and fresh herbs tossed in a creamy and vibrant Dijon mustard dressing is just the thing to give you a taste of summer comfort food — especially if you can get your hands of fresh garden peas, although frozen peas will also make for a lovely salad.

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