• On The Menu: Fondue for Two

    Grab your BFF, significant other, or favorite pet, because we teamed up with food blogger Jessie Snyder in order to whip up the tastiest (and coziest) fondue recipes, perfect for getting autumnal with the ones you love.
    Photos and recipes by Jessie Snyder

    Herbed Cauliflower Fondue
    Serves two.

    -2 1/2 cups raw cauliflower
    -1 1/2 cups almond milk (plain and unsweetened)
    -1 tablespoon dried basil
    -1 tablespoon dried thyme
    -salt to taste
    -squeeze of lemon juice (or 1 teaspoon apple cider vinegar)

    Roasted Vegetables
    -3 cups chopped veggies
    -light drizzle of refined coconut oil
    -salt and pepper

    Basil Pesto Dipping Sauce
    -2 cups packed fresh basil
    -juice of 1 lemon
    -1/4 cup cold pressed olive oil
    -1 garlic clove
    -1/4 cup raw walnuts salt

    For Serving
    -Rustic bread, cubed and toasted
    -Raw heriloom cherry tomatoes

    Preheat the oven to 350F. Toss the veggies in a light drizzle of refined coconut oil and sprinkle generously with salt and pepper. Bake for 20 minutes, then flip the veggies over and bake for another 20 minutes (or until your desired level of crispiness is reached).

    While the veggies are roasting, place the raw cauliflower florets in a pot, cover with water, and bring to a boil. Cook until the cauliflower is soft and easily pierced with a fork (about 10 minutes). Drain the water from the pot, add the milk, herbs, lemon (or vinegar), and salt. Puree using an immersion blender, taste, and add more salt if needed. (If you do not have an immersion blender, allow the cauliflower to cool before pureeing the mixture with the rest of the ingredients in a blender or food processor. Then return the sauce to the pot on the stove and reheat.)

    Toast the cubes of bread while the cauliflower is cooking, and blend the ingredients together (all at once) in a blender or food processor for the basil pesto sauce. Wash and set out the fresh cherry tomatoes in a small bowl. Plate the roasted veggies when finished, and place the pot of herbed cauliflower fondue in the center of the table. Grab two forks and dig in!

    Chocolate Covered Strawberries
    Serves two.

    -Fresh strawberries
    -1 6.5 ounce bar of dark chocolate

    Melt the dark chocolate in a double boiler on the stove (or in a glass bowl over a small pot of simmering water, pictured above). Stir until melted and glossy, then remove from the stove and dip strawberries one by one in the chocolate. Place the dipped strawberries on a parchment lined plate, and set in the refrigerator to chill while you make and enjoy dinner. Serve after dinner and enjoy this simple yet special treat!

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