I wavered on making dinner tonight, then decided to go ahead with it because we have a ton of tomatoes from our CSA. Tonight’s dinner turned out to be all vegan from Peter Berley’s cookbooks – an author I really like. I particularly love The Modern Vegetarian Kitchen. I’ve got all three of his books.

As I do much of the time when cooking a meatless meal, I turned to grains. Because I’m a grain fanatic. Millet is pretty bland, but takes on flavors really nicely. This salad is really terrific, all of those great summery flavors – corn, avocado, tomatoes. And the potatoes have just the right amount of spice and went well with the millet salad.

The ice cream is good, too – taking advantage of the last of the blueberries and lavender, which is beginning to dry up. I prefer the lavender paired with honey, but the blueberry is nice.

• Millet Salad Mexicano (The Modern Vegetarian Kitchen, p. 187)
• Chipotle Roasted Potatoes (Fresh Food Fast, p. 195)
• Lavender-Blueberry Ice Cream (The New York Times Dessert Cookbook, p. 451)