Meatless Monday is a nationwide effort to show our bodies and our planet some love by encouraging us to enjoy a meat-free meal at least one day out of the week. If you’re a meat and two type, the initial thought of a veggie inspired meal may sound unfulfilling, but I’ve learned that it is completely doable and quite satisfying.
I joined members of the Atlanta Food Bloggers’ Society at Murphy’s Restaurant, located in the popular Virginia Highland neighborhood, for a taste of their contribution to this movement with dishes from their Meatless Monday menu. Each week they offer a vegetable-focused soup and entrée which diners can pair to create a two-course meal. Here is a look at the two meatless options we tried.
We started with a Cucumber Gazpacho topped with goat cheese foam and a sprinkle of smoked paprika. The chilled soup provided a light and refreshing beginning to our meal. I prefer to keep it light during the sweltering Summer months so this first course is one I would welcome again and again.
Our second course was a Tempura Fried Squash Blossom served over an Heirloom Tomato Fondue. The entree included a healthy mixture of hand-rolled goat cheese gnocchi, assorted mushrooms, field peas and a drizzle of arugula oil. This dish was a beautiful, sensible and delicious option for a Meatless Monday.
To be noted, the squash blossoms were a lovely surprise from our organizer, Denise Romeo, who picked them fresh from her garden that very morning. The chefs at Murphy’s took great care in preparing them. The flowers were stuffed with an appetizing blend of chopped zucchini, olives and sheep’s milk cheese.
We finished off our meal by sharing some sweets like Murphy’s Dessert Trio which includes a Mini Bonzo (fudge brownie, cheesecake, dark chocolate mousse), Mini Tollhouse Pie (dark & white chocolate, walnuts, chocolate crust, vanilla ice cream) and a Vanilla Bean Panna Cotta. We also tried the Carrot Cake (walnut carrot cake, cream cheese icing, vanilla pineapple compote).
There was also a Meyer Lemon Crème Brulee comprised of lemon custard, caramelized sugar, candied meyer lemon peel and coconut tuile.
My favorite was the Strawberry Pistachio Short Cake (pistachio sponge cake, fresh strawberries, whipped cream, toasted pistachios). It was a much fresher take on the shortcakes I’m accustomed to. I also happen to be a big fan of pistachios.
As dinner concluded, it felt good pushing myself away from the table feeling satisfied, not overstuffed. Murphy’s does a great job of preparing the type of meals which provide that sense of contentment. This was not my first time dining at the neighborhood eatery and it will not be the last.
To learn more:
Visit Murphy’s Atlanta website | Follow Murphy’s Atlanta on Facebook
Disclosure: While the meal at Murphy’s Restaurant was complimentary, I was not compensated for this post. All opinions are my own and were not influenced in any way. You can view my full Disclosure Policy here.
