With six acres of organic gardens and a dedicated gardener and chef, we at Round Pond heartily embrace the “farm to table” lifestyle. But reveling in the bounty of the season doesn’t just happen here. Enjoy these recipes from Chef Eric & Chef Jamie—we’ve divided them into “easy” and “elegant”—with your own seasonal produce to bring the taste of Round Pond home.

  • aebelskives

    “Old Fashioned” Aebleskives

    By: Feed by Round Pond

    It’s always a special occasion whenever aebleskives (Danish pancakes) are made, but you do need a special pan for them, so that they become spherical.

  • citrus-syrup-cocktails

    10 Awesome Citrus Syrup Cocktails

    By: Feed by Round Pond

    We asked our favorite Napa Valley mixologists to play with our syrups. Here are the amazingly awesome cocktails they came up with. Try them this holiday season and let us know which one is your favorite!

  • blood-orange-syrup

    10 Ways to Use Our Blood Orange Olive Oil & Syrup

    By: Eric Maczko

    From cocktail to dessert, we’ve got all sorts of fun ways to use our Blood Orange Olive Oil and Syrup here.

  • garlic-caesar-dressing

    5 “To Die For” Salad Dressings

    By: Feed by Round Pond

    Since Fall equinox is still a few weeks away, we thought this would be the perfect time to share a few favorite salad dressings to help finish off summer.

  • apple-tart

    Apple Tart

    By: Feed by Round Pond

    This classic French Apple Tart gives the perfect introduction to Fall with crisp apples flavors marrying with the sweetness from the Blood Orange Syrup – and nothing beats a homemade crust!

  • lemon-pancakes

    Archetype’s Lemon Pancakes

    By: Feed by Round Pond

    These lemon pancakes were legend at the old French Blue, and are still Miles’s favorite pick at its reincarnation, Archetype Restaurant.

  • arugula-and-asparagus-salad

    Arugula Salad with Grilled Asparagus

    By: Feed by Round Pond

    This refreshing salad is perfect as a light spring supper.

  • MushroomTart2

    Asparagus & Morel Mushroom Tart

    By: Feed by Round Pond

    Featured in our April 2015 club shipment, this Asparagus & Morel Mushroom Tart highlights our Lemon Pepper Olive Oil delightfully. Ingredients: 2 sheets puff pastry dough (8” x 10”) 1 egg yolk, beaten with 1 Tbsp water …

  • avocado-hearts-palm-salad

    Avocado, Hearts of Palm & Red Onion Salad

    By: Jamie Prouten

    A simple yet elegant dish that celebrates the beginning of spring with fresh avocados.

  • baby-kale-salad-ponzu-vinaigrette

    Baby Kale Salad with Ponzu Vinaigrette

    By: Eric Maczko

    This fresh, hearty salad is a great one for winter. The vinaigrette pops against the meaty kale, and the colors make for a festive bowl.

  • baby-lettuce-red-wine-vinaigrette

    Baby Lettuces with Red Wine Vinaigrette

    By: Feed by Round Pond

    The ultimate in simple vinaigrettes! Featuring baby lettuce and our Sangiovese Blend Red Wine Vinegar, this dish is made table side during our New Mill Experience.

  • bacon-scones

    Bacon Scones

    By: Feed by Round Pond

    We pair these bacon and black pepper scones with Blood Orange Bellinis to kick off our new Round Pond Signature Tour.

  • blood-orange-syrup

    Baked Eggplant With Spicy Orange Syrup

    By: Feed by Round Pond

    For vegetarians looking for something different – try this eggplant with our Blood Orange Syrup to give it a little kick!

  • baked-eggs-farro

    Baked Eggs with Chard and Farro

    By: Feed by Round Pond

    This dish is a weekend staple for Ryan’s family. Just use whatever greens you have on hand, and as chunky of a tomato sauce as you can find.

  • balsamic-sabayon-with-strawberries

    Balsamic Sabayon with Strawberries

    By: Feed by Round Pond

    This simple sabayon takes on unexpected elegance with the addition of Aceto Balsamico Tradizionale, a traditional pairing with strawberries.

  • basil-vinaigrette

    Basil Vinaigrette

    By: Feed by Round Pond

    Is there anyone who doesn’t love basil? Use this dressing on a number of salads, including the classic caprese with fresh tomatoes and mozzarella.

  • beet-goat-cheese-terrine

    Beet and Goat Cheese Terrine

    By: Eric Maczko

    This terrine makes a beautiful brunch dish for a special gathering. If you can’t find watercress, use baby arugula.

  • Summer-Beet-Salad-Peaches

    Beet Salad with Peaches

    By: Jamie Prouten

    A tribute to the passing from spring to summer – this beet salad has the last of the beets from the season paired with the ultimate summer fruit: peaches.

  • tomato-soup

    Bistro Jeanty’s Cream of Tomato Soup in Puff Pastry

    By: Carrie Baker

    This recipe comes from Bistro Jeanty in Yountville. It’s one of their signature recipes, and a must order when at the restaurant.

  • black-eyed-pea-salad

    Black-Eyed Pea Salad

    By: Feed by Round Pond

    One of our most classic recipes to highlight our Cabernet-Merlot Red Wine Vinegar. A Must Try!

  • Padron peppers

    Blistered Padron Peppers

    By: Daphne Blackmer

    Padron peppers are harvested when still sweet, typically at a length of 2 inches. Of course, there is no guarantee that there may not be a surprise hot one!

  • blood-moon-old-fashioned

    Blood Moon Old Fashioned

    By: Carrie Baker

    A citrusy spin on the old fashioned, with a warm hue perfect for the holidays!

  • blood-orange-bellini

    Blood Orange Bellinis

    By: Feed by Round Pond

    This refreshing bellini is about as simple as it gets. Just don’t tell your guests how easy they are to make!

  • blood-orange-brownies

    Blood Orange Brownies

    By: Carrie Baker

    A fan favorite from 2014!

  • blood-orange-cranberry-relish

    Blood Orange Cranberry Relish

    By: Eric Maczko

    This Blood Orange Cranberry Relish is a gorgeous–and tasty–addition to the Thanksgiving plate.

  • blood-orange-old-fashioned

    Blood Orange Old Fashioned

    By: Feed by Round Pond

    A Napa spin on a classic drink.

  • blood-orange-vinaigrette

    Blood Orange Vinaigrette

    By: Feed by Round Pond

    Infused with the special flavor of blood oranges, this vinaigrette is a gorgeous sunset-colored hue and plays well with all sorts of fixings.

  • Bloody-Corpse-Reviver

    Bloody Corpse Reviver

    By: Feed by Round Pond

    A refreshing, festive cocktail for the holidays!

  • blt-crostini

    BLT Crostini

    By: Feed by Round Pond

    When you slow roast cherry tomatoes, they get caramelized and jammy. They’re delicious on this BLT Crostini, and make fantastic finger foods for any occasion.

  • blueberry-lemon-verbena-shrub-mocktail

    Blueberry & Lemon Verbena Mocktail

    By: Jamie Prouten

    Our second offering to celebrate the summer time! With fresh blueberries and lemon verbena picked straight from the winery garden, this shrub mocktail will quench any thirst.

  • simple-roast-chicken

    Bouchon Simple Roast Chicken

    By: Feed by Round Pond

    This recipe was shared with us by Bouchon Artisan Cook Book – we are thrilled to include a deliciously simple recipe by Thomas Keller!

  • braised-beef-short-ribs

    Braised Beef Short Ribs

    By: Eric Maczko

    You can’t go wrong with braised beef short ribs, especially if you’re looking to show off a Cabernet Sauvignon. Luscious, rich, fall off the bone meat meets well-structured tannins in a pairing that’s worthy to be called classic.

  • boar-sliders

    Braised Wild Boar Sliders

    By: Feed by Round Pond

    A gorgeous, upscale spin on pulled pork sliders. If you can’t find boar, use a pork shoulder roast.

  • meyer-lemon-olive-oil

    Brie & Blueberry Quesadilla

    By: Feed by Round Pond

    This isn’t your normal quesadilla, but trust us when we say that it’s delicious!

  • Vinegar-Brined-Turkey

    Brined Turkey & Cranberry Orange Compote

    By: Jamie Prouten

    This roasted vinegar-brined turkey with cranberry orange compote is a wonderful addition to your Thanksgiving table – whether for today or future holidays.

  • Buckwheat-crepe-with-smoked-salmon

    Buckwheat Crepe with Smoked Salmon Roulade

    By: Feed by Round Pond

    These crepes are salty, smokey, and creamy all at once. At first glance, these may seem difficult to make but they are actually quite easy.

  • burrata-asparagus-arugula-pesto

    Burrata Cheese with Asparagus & Arugula Pesto

    By: Feed by Round Pond

    Burrata, crispy quinoa, and baked asparagus pull together into one delicious dish.

  • butternut-squash-bruschetta

    Butternut Squash Bruschetta

    By: Jamie Prouten

    Kickoff the Fall season with this butternut squash bruschetta made with homemade ricotta and crispy sage. It’s one to immediately put on the shopping list.

  • cabernet-bbq-sauce

    Cabernet-Merlot BBQ Sauce

    By: Feed by Round Pond

    The perfect BBQ sauce for your grilled meats or as a dipping sauce.

  • cauliflower-potage

    Cauliflower Potage

    By: Feed by Round Pond

    Earthy and elegant, this creamy cauliflower soup is a wow for a dinner party. Leave out the roasted apples and it’s easy enough for a weeknight.

  • mushroom-risotto

    Chanterelle Risotto

    By: Feed by Round Pond

    We like to harvest my own chanterelles because they’re like an adult Easter egg hunt. They usually pop up after the second big rain of the Fall.

  • cherry-lemon-bomb-cocktail

    Cherry Lemon Bomb Cocktail

    By: Feed by Round Pond

    A quadruple hit of lemon in various forms meets wild Italian cherries … dare we say, it’s da bomb?

  • chocolate-zucchini-bread

    Chocolate Zucchini Bread

    By: Feed by Round Pond

    The subtle richness of chocolate in this zucchini bread–from Ryan’s mother-in-law–makes it extra special. Try toasting a slice and slathering with peanut butter.

  • chocolate-truffles

    Chocolate-Cabernet Truffles

    By: Eric Maczko

    These bittersweet chocolate-cabernet truffles are incredibly decadent … and perfect with a glass of our Rutherford Cabernet Sauvignon.

  • chocolate-caramel-cookies

    Chocolate-Caramel Bar Cookies

    By: Feed by Round Pond

    These cookies are reminiscent of the infamous Millionaire Chocolate Bar dessert at Archetype. Super rich and decadent.

  • marinade, grilling, summer marinade, chicken marinade

    Citrus & Chili Marinade

    By: Jamie Prouten

    Perfect for grilling this summer, this citrus-chili marinade has a spicy kick that pairs fabulously with a crisp Sauvignon Blanc.

  • ice-cream-soda

    Citrus Syrup Ice Cream Soda

    By: Feed by Round Pond

    The folks from the 1950s would be jealous of this addition to your classic ice cream soda.

  • clams-in-white-wine-and-saffron-sauce

    Clams In White Wine & Saffron Sauce

    By: Feed by Round Pond

    A great dish to share with friends and family. Pass the fresh loaf of French baguette around and simply enjoy life.

  • garlic-aioli-with-toast

    Classic Garlic Aioli

    By: Feed by Round Pond

    This simple garlic aioli is a wonderful condiment for many dishes: with cut bread as an app or spread on your favorite sandwich. Quick, easy & delicious!

  • Corn-Dog-Casserole-filtered

    Corn Dog Casserole

    By: Feed by Round Pond

    Who would have thought to join the two…? We have. Guaranteed to be the favorite at your next pot luck!

  • Rutherford_SB

    Crab & Artichoke Risotto

    By: Feed by Round Pond

    This rich and creamy risotto will hit the spot with either of our Sauvignon Blancs.

  • tarragon-dressing

    Creamy Tarragon Dressing

    By: Feed by Round Pond

    This is a great, easy dressing to have in your back pocket. Tarragon has an, “I can’t quite put my finger on it” flavor that makes you want to take another bite.

  • shrimp crepe

    Crepe with Shrimp and Corn

    By: Feed by Round Pond

    This delicious crepe filled with grilled shrimp and sauteed white corn is sure to be a hit.

  • fig-crostini

    Crostini with Mission Figs & Ricotta

    By: Feed by Round Pond

    With fig season upon us, the classic rich flavors of fig, prosciutto and creamy cheese, make this dish a guaranteed crowd pleaser.

  • cucumber-melon-gazpacho

    Cucumber & Melon Gazpacho

    By: Jamie Prouten

    A new take on gazpacho with melon and cucumber for a refreshing appetizer or soup course that is also featured on our newest Estate Tasting.

  • basil-pesto

    Daphne’s Classic Basil Pesto

    By: Daphne Blackmer

    Got a lot of fresh garden basil? Our Master Gardner Daphne has shared her classic basil pesto recipe with us. Plus a great tip on freezing so you can enjoy the flavors of summer year-round!

  • Dirty-Ancho-Blood-Orange-Margarita

    Dirty Ancho Blood Orange Margarita

    By: Feed by Round Pond

    Tart, hot, sour and sweet … this Dirty Ancho Blood Orange Margarita is a fun new spin on the traditional.

  • scallop-ceviche

    Diver Scallop Ceviche

    By: Feed by Round Pond

    Although elegant, this ceviche couldn’t be easier. Buy “dry,” diver or day boat scallops for the best results.

  • blueberry-lemon-verbena-shrub-mocktail

    DIY Shrub & Mocktail

    By: Feed by Round Pond

    The shrub has become the perfect marriage between seasonal fruits from our winery garden combined with the vibrant flavors of our vinegars, syrups and olive oils. We hope you enjoy our easy 10 step guide to making a shrub at home!

  • doras-adobo

    Dora’s Adobo

    By: Feed by Round Pond

    “Adobar” means “to marinate” in Spanish. Here is Dora’s fiery, tangy adobo marinade to use with grilled chicken, pork or beef.

  • garden-salsa

    Dora’s Garden Salsa

    By: Feed by Round Pond

    Dora’s salsa–made from veggies and chiles gathered from the Round Pond garden–is a mainstay during the busy harvest season here.

  • garden-chilies-for-salsa

    Dora’s Garden Salsa: A Harvest Tradition

    By: Feed by Round Pond

    All around the Valley, winemakers and harvest teams rely heavily on Mexican food during the busy harvest season, and Dora’s Garden Salsa is one of the most popular picks here at Round Pond. Watch the video to see Dora in action, then make her Garden Salsa and Adobo recipes at home.

  • crab-croquettes

    Dungeness Crab Croquettes

    By: Feed by Round Pond

    Dunguness crab season is upon us! What better way to celebrate than with these croquettes?

  • crab-spring-rolls

    Dungeness Crab Spring Rolls

    By: Feed by Round Pond

    These Dungeness Crab Spring Rolls take on a different, healthier, spin … they’re wrapped in red Swiss chard leaves.

  • fennel-salad

    Fennel & Orange Salad

    By: Feed by Round Pond

    A salad as pleasing to the eye as it is to the palette.

  • Rutherford_Cab

    Filet Mignon with Red Wine Rosemary Reduction

    By: Feed by Round Pond

    No one can ever pass up a classic dinner of filet mignon with red wine.

  • cheese-fondue

    Fireside Cheese Fondue

    By: Feed by Round Pond

    A perfect appetizer to put together for a communal gathering – just make sure to have enough dipping forks for everyone!

  • fresh-herb-omelet

    Fresh Herb Omelet

    By: Feed by Round Pond

    This melt-in-your-mouth omelet may be your new favorite breakfast dish! By baking all of the ingredients instead of cooking in a pan, this omelet will be the epitome of light and fluffy.

  • fresh olive oil

    Fresh Year, Fresh Oil!

    By: Feed by Round Pond

    We all want to start out healthy in the New Year, right? Well we’ve got a way to do that and thoroughly enjoy it too. It’s no secret that olive oil is a super healthy …

  • beef-sliders

    Friday Night Beef Sliders

    By: Eric Maczko

    These beef sliders with a garlic and kale pesto will be a hit as an appetizer or a full meal anywhere you go.

  • Olive-Arrancini

    Fried Olive Risotto Arrancini

    By: Feed by Round Pond

    A show-stopping appetizer for your holiday parties. Pair with our Reserve Sauvignon Blanc.

  • fried-olives

    Fried Stuffed Green Olives

    By: Feed by Round Pond

    These addictive fried olives are a signature snack of Chef Eric’s. Stuffed with garlic confit, it makes these olives extra special and addictive!

  • salad-with-goat-cheese

    Garden Greens with Baked Goat Cheese

    By: Feed by Round Pond

    Greens fresh from the garden have a surprising amount of flavor. We pair them here with a tangy vinaigrette and creamy goat cheese for a salad you’ll want to make a meal out of.

  • tomato-sauce

    Garden Tomato Sauce

    By: Ryan MacDonnell

    One of Ryan’s very favorite traditional tomato sauces she makes with her girls. Perfect on pasta, pizza, bruschetta or even poured over your fried eggs in the morning!

  • garlic-caesar-dressing

    Garlic-Caesar Vinaigrette

    By: Jamie Prouten

    Caesar dressing: a creamy dressing topped with Parmesan cheese. Chef Jamie’s uses our olive oils for a vinaigrette that is reminiscent of the classic.

  • lemon-chicken-soup

    Giagia Soula’s Greek Chicken Soup

    By: Feed by Round Pond

    This recipe for Avgokofti (Greek Lemon Egg Chicken Soup) comes to us from our accounts payable specialist, Sia, and her Giagia (Greek for Grandma) Soula.

  • napa-scramble

    Gillwoods’ Napa Scramble

    By: Feed by Round Pond

    This is one of Miles’s favorite breakfasts … courtesy of Gillwoods Cafe in St. Helena.

  • glazed-baby-carrots

    Glazed Baby Carrots

    By: Jamie Prouten

    These Meyer Lemon, Honey and Black Pepper glazed carrots are the perfect side dish, with complementing flavors of sweet and spicy.

  • Chicken-Paprikash

    Grandma Anna’s Chicken Paprikash

    By: Feed by Round Pond

    Our Director of Hospitality, Liz, is sharing her family’s Chicken Paprikash with us from her Grandma Anna, who came over from Hungary.

  • Empanadas

    Grandma Gigi’s Empanadas de Pino

    By: Feed by Round Pond

    This recipe comes to us from Assistant Tasting Room Manager, Christina’s grandma GiGi. These ground meat empanadas include a hard boiled egg and olives.

  • Molasses-Cookies

    Grandma Jean’s Molasses Cookies

    By: Feed by Round Pond

    Handed down by our Marketing Manager’s Grandma Jean – the recipe for these molasses cookies was handed down to Grandma Jean by her great Aunt Ann.

  • Chocolate-Mousse-Pie

    Grandma Trudy’s Chocolate Mousse Pie

    By: Feed by Round Pond

    This Chocolate Mousse Pie comes from our Trade Sales and Marketing Assistant, Nicole’s Great Aunt Trudy. Her mom, Teresa Lockett, made this pie every year for Thanksgiving and Christmas growing up. If there was a year she didn’t …

  • Greek-Yogurt-Cheesecake

    Greek Yogurt Cheesecake

    By: Feed by Round Pond

    That first smooth bite of this cheesecake may never allow you to go back to regular cheesecake again.

  • green-chili-tomatillo-romanesco

    Green Chili & Tomatillo Romesco

    By: Feed by Round Pond

    A classic Spanish sauce meets the Napa Valley. Serve over grilled chicken or white fish, or as a dip with seasonal crudites.

  • ItalianOil

    Grilled Chicken Breast with Artichokes & Arugula

    By: Feed by Round Pond

    Artichokes begin to come into season in March, typically. Be sure to grab some fresh from your Farmer’s Market and enjoy with chicken and arugula.

  • Fresh and young corn grilled.Selective focu on the second corn

    Grilled Corn on the Cob with Chili-Lime Butter

    By: Feed by Round Pond

    Featured in our June 2015 club shipment, this grilled corn on the cob with chili-lime butter ups the ante for your backyard BBQs.

  • Grilled Eggplant With Tomatoes & Mozzarella

    Grilled Eggplant, Tomatoes & Mozzarella

    By: Daphne Blackmer

    This delicious recipe brings together all the bright flavors of summer while utilizing the bounty of your garden. This vegetarian dish marries the fresh flavors of basil, tomatoes, eggplant, mozzarella and Round Pond’s limited production Balsamico Tradizionale.

  • grilled-hanger-steak

    Grilled Marinated Hanger Steak

    By: Eric Maczko

    You’ll find yourself coming back to this recipe time and again. Enjoy it simply with some crusty Italian bread and a glass of our Rutherford Cab!

  • lamb-skewers

    Grilled Marinated Lamb Skewers

    By: Eric Maczko

    These grilled marinated lamb skewers are easy to make and pack delicious flavor. Lamb is a classic accompaniment to Cabernet Sauvignon and one of our favorite pairings!

  • grilled-serrano-ham-wrapped-pork-tenderloin

    Grilled Serrano Ham-Wrapped Pork Tenderloins

    By: Feed by Round Pond

    This dish goes great with a lighter bodied red wine – marry that with a dish of cured ham wrapped around pork, grilled vegetables and let the sparks of summer fly!

  • grilled-spanish-garlic-bread

    Grilled Spanish Garlic Bread

    By: Feed by Round Pond

    The perfect grilled garlic bread – fresh, easy and delicious!

  • grilled-steak-with-horseradish-cream

    Grilled Steak & Horseradish Cream

    By: Eric Maczko

    This grilled steak (Chef Eric recommends flank steak) with a horseradish cream pairs delightfully with our Reserve Cabernet Sauvignon.

  • grilled-wild-salmon

    Grilled Wild Salmon

    By: Ryan MacDonnell

    Owner Ryan MacDonnell is a huge fan of salmon – this is one of her all time favorite recipes. Enjoy with a glass of Sauvignon Blanc and a back patio!

  • gougeres

    Gruyere Gougeres

    By: Eric Maczko

    Gougeres are amazingly easy, and an elegant hors d’oeuvre for any party. They also freeze really well, which makes it even easier come party time. Just reheat in a 375 oven until warmed through.

  • halibut-fennel-leek

    Halibut With Leek and Fennel

    By: Feed by Round Pond

    This is an easy, elegant meal that’s even lovelier al fresco.

  • SpanishOil

    Halibut With Spanish Rub

    By: Feed by Round Pond

    A dish that will transport you to the Mediterranean. The paprika-marinated halibut and veggie mixture are a great combination with our Reserve Sauvignon Blanc.

  • hamburgers-with-red-wine-barbecue-sauce

    Hamburgers With Red Wine BBQ Sauce

    By: Feed by Round Pond

    Try this tasting yet tangy hamburger recipe, next time you want to grill this summer.

  • Heirloom-Tomato-and-Burrata-Salad

    Heirloom Tomato & Burrata Salad

    By: Jamie Prouten

    August is when we typically have an overabundance of tomatoes. Chef Jamie has a delicious tomato & burrata salad to take care of some of those tomatoes!

  • tomato-salad

    Heirloom Tomato Salad

    By: Feed by Round Pond

    Pondie Gregory Carbone submitted this recipe for our “What do YOU do with Round Pond?” contest – and won. We think it’s a deliciously simple addition to Round Pond recipes!

  • hot-and-spicy-grilled-shrimp

    Hot & Spicy Grilled Shrimp

    By: Feed by Round Pond

    If you’re looking for something spicy, flavorful and grill friendly this summer, this grilled shrimp will become your new go-to dish!

  • focaccia-bread

    Italian Focaccia Bread

    By: Eric Maczko

    A classic recipe to showcase our fresh off the press extra virgin olive oil. This bread is sure to be your new favorite for friends & family to share. Don’t forget to serve with a bowl of fresh olive oil for dipping!

  • kale-mushroom

    Kale & Mushrooms with Bacon

    By: Feed by Round Pond

    Meaty Lacinato kale teams up with wild mushrooms and streaky applewood smoked bacon for a vegetable-based side dish that pairs perfectly with a grilled steak and our Cabernet Sauvignon.

  • kale-salad-citrus

    Kale Salad with Citrus Vinaigrette

    By: Feed by Round Pond

    Take advantage of the Winter citrus bounty with this vibrant and super flavorful salad. Pairing meaty kale with the smooth flavor our Blood Orange Olive Oil.

  • lamb-meatballs

    Lamb and Feta Meatballs with Fig & Apricot Chutney

    By: Feed by Round Pond

    These lamb meatballs make terrific appetizers or hors d’oeuvres served over baby arugula or with toothpicks.

  • Grilled-Tomato-Pizza-with-Balsamic

    Lavosh “Pizza” with Grilled Tomatoes and Balsamic

    By: Feed by Round Pond

    Lavosh, an Armenian flatbread, makes it easy to pull together a “pizza.” This one combines grilled heirloom tomatoes with aged balsamic vinegar and lamb sausage for something truly special.

  • Lemon-Blueberry-Loaf

    Lemon Blueberry Yogurt Loaf

    By: Feed by Round Pond

    This recipe came courtesy of a loyal Round Pond fan, Barbara Ferguson Siebeneick. Gorgeous, delicious and perfect for the holidays!

  • lemon-hemp-pesto

    Lemon Hemp Seed Pesto

    By: Feed by Round Pond

    Submitted by Pondie Sophia DiSantis, this gem won our “What do YOU do with Round Pond?” recipe contest! A fresh, delicious, summery dish.

  • lemon-syrup-cake

    Lemon Syrup Cake

    By: Feed by Round Pond

    There is just something so delicious about anything lemon – put it in a cake and it takes it to an entire new scrumptious level!

  • MeyerLemonSyrup

    Lemon Syrup Cake With Lemon Curd & Fresh Berries

    By: Feed by Round Pond

    A delicious cake topped with your favorite summer berries: blackberries, blueberries, strawberries–the choices are endless!

  • olive-oil-madeleines

    Live.Happy.Inspired’s Olive Oil Madeleines

    By: Feed by Round Pond

    In September, we had the pleasure of hosting Lauren from the Live.Happy.Inspired blog. From that trip, Lauren created these wonderful Olive Oil Madeleines with a Lemon Earl Grey Glaze that we are absolutely in love with!

  • london-calling

    London Calling

    By: Feed by Round Pond

    If you’re a gin drinker, you’ve got to try this cocktail. Two types of gin and England’s quintessential gin pair up with our Blood Orange Citrus Syrup and blood lime.

  • potato-gratin

    Manchego-Potato Gratin

    By: Eric Maczko

    This potato gratin is a classic, and using garden-fresh Yukon golds elevates it to a new level. Serve it beside garden greens and it becomes a meal unto itself.

  • marinated-chicken-salad

    Marinated Chicken Salad

    By: Feed by Round Pond

    With underlying sweet Tarragon and acidity, this salad pairs perfectly with the citrus and stone fruits notes of our Rutherford Sauvignon Blanc. Best served on a warn spring or summer day.

  • grilled-tri-tip-salad

    Marinated Grilled Tri-Tip Salad

    By: Feed by Round Pond

    This Marinated Tri-Tip salad is one of the many seasonal staples we offer at our Garden-to-Table-Brunch experience. Fresh greens and steak with a pop of bright flavor from our Blood Orange Olive Oil. Enjoy!

  • marinated-shrimp

    Marinated Shrimp And Grilled Artichokes

    By: Feed by Round Pond

    Welcome the beginning of warmer weather by firing up the BBQ and enjoying this salad topped with shrimp and fresh artichokes.

  • TunaMelonNapoleon1

    Melon & Tuna Napoleon

    By: Feed by Round Pond

    This napoleon is the ideal crowd-pleaser for any of your summer soirees.

  • grilled-meyer-lemon-and-ancho-chicken

    Meyer Lemon And Ancho Chili Chicken

    By: Feed by Round Pond

    A spicy twist to your classic BBQ chicken recipe this summer – Serve Chicken with sliced grilled avocado and a squeeze of the grilled lemons!

  • meyer-lemon-collins

    Meyer Lemon Collins

    By: Feed by Round Pond

    Tart, sweet, and altogether gorgeous.

  • meyer-lemon-olive-oil-cake

    Meyer Lemon Olive Oil Cake

    By: Feed by Round Pond

    This light and fluffy cake, featured at our olive mill, has just a hint of lemon and is the perfect way to finish any meal.

  • spring-meyer-lemon-shortbread

    Meyer Lemon Shortbread Cookies

    By: Feed by Round Pond

    The perfect accompaniment for counting down the days with a glass of Round Pond Rutherford Sauvignon Blanc.

  • MeyerLemonSyrup

    Meyer Lemon Sorbet

    By: Feed by Round Pond

    Decadent and vibrant, this is the perfect summer time ice-cream.

  • MeyerLemonSyrup

    Meyer Lemonade

    By: Feed by Round Pond

    This simple and sweet treat is perfect for the every day back yard BBQ – and kids love this too!

  • Meyer-Lemon-Granita

    Mint & Meyer Lemon Granita

    By: Feed by Round Pond

    A sweet and refreshing treat that encompasses the vibrant flavors of Meyer Lemon and pairs great with our Rutherford Sauvignon Blanc.

  • Apple-Pudding

    Nana B’s Apple Pudding

    By: Daphne Blackmer

    Also known as apple crisp, our gardener Daphne is sharing her Nana B’s recipe for apple pudding. Nana B was born in 1888 – this picture is in the kitchen of the home where she …

  • striploin-steak-summer-squash

    NY Striploin with Summer Squash

    By: Eric Maczko

    This grilled New York Striploin with summer squash and tomatoes just screams for summer and BBQ-incorporate our Rosemary Olive Oil and this is a real treat!

  • olive-tapenade

    Olive Tapenade

    By: Feed by Round Pond

    Tapenade is a versatile condiment for all kinds of poultry, fish and pasta, and also makes an easy appetizer for a gathering.

  • oyster-mignonette

    Oyster with Carrot-Lime Mignonette

    By: Jamie Prouten

    A refreshing twist on a classic mignonette sauce with carrot and lime juice over an oyster that pairs perfectly with a glass of chilled Sauvignon Blanc.

  • pan-roasted-squab

    Pan-Roasted Squab

    By: Feed by Round Pond

    Start this recipe a day ahead and cook the legs at the same time as the sauce, then let the sauce rest and the breast marinate overnight. The next day, the dish pulls together in a snap.

  • pancetta-vinaigrette

    Pancetta Vinaigrette

    By: Jamie Prouten

    This dressing adds a savory quality and depth to your meal. With pancetta, ketchup, and Chili Infused Olive Oil, this isn’t your normal vinaigrette!

  • panna-cotta

    Panna Cotta

    By: Feed by Round Pond

    Panna Cotta can be fancy–like the one at Redd–or simple like this one here, which is a great foil for summer berries.

  • parmesan-gnocchi

    Parmesan Gnocchi with Mushrooms

    By: Eric Maczko

    This foolproof method for making gnocchi makes an impressive starter or entree when paired with seasonal wild mushrooms.

  • best-summer-side-dish

    Perfect Summer Side Dish

    By: Eric Maczko

    The Blood Orange Citrus Syrup creates a perfect foil for the saltiness of the cheese and is a wonderful balance to your Grilled Hanger Steak.

  • Pickeld-Zuchhini

    Pickled Zucchini

    By: Feed by Round Pond

    A simple and fantastic way to highlight the overabundance of summer zucchini. With the vinegar, fennel and chili flakes, these were become a new staple for your kitchen!

  • pom-pom-martini

    Pom Pom Martini

    By: Feed by Round Pond

    Reminiscent of a Ventian Spritz, this gorgeous cocktail is fizzy, sour and sweet.

  • pomegranate-cosmo

    Pomegranate Cosmo

    By: Feed by Round Pond

    People ask us all the time “What do you do with your Syrups” – we have always thought the perfect combination is a cocktail! Enjoy this delightfully sweet & tangy cosmopolitan.

  • Pomegranate-Napan

    Pomegranate Napan

    By: Feed by Round Pond

    The flavors of Napa convene in this gorgeous cocktail … pomegranate, lime and orange.

  • pomegranate-tom-collins

    Pomegranate Tom Collins

    By: Feed by Round Pond

    Our Pomegranate Syrup gives punch to this spin on the classic Tom Collins.

  • chocolate-souffle

    Press Restaurant Chocolate Souffle

    By: Feed by Round Pond

    This is one of Ryan’s all-time favorite desserts, from Press Restaurant here in Napa Valley.

  • Pumkin-Milkshake

    Pumpkin Pie Milkshake

    By: Feed by Round Pond

    This recipe can work with just about any leftover pie! Mix it up with your personal favorites.

  • grandmas-raspberry-angel-pie

    Raspberry Angel Pie

    By: Jamie Prouten

    Chef Jamie is sharing his grandma’s raspberry angel pie with us – so good that he was sent to his room many times!

  • Marinade, Grilled Meat Marinade, grilling

    Red Wine Herb Marinade

    By: Jamie Prouten

    Ideal for your Red Wine Pairings, this Red Wine Herb Marinade is the perfect companion this summer when firing up the grill!

  • rack-of-lamb

    Roast Rack of Lamb With Pecan-Herb Crust

    By: Eric Maczko

    This is a stunning presentation for spring rack of lamb–the combination of pecans and herbs brings out the earthiness in the meat–and surprisingly easy for such an elegant dish.

  • Roasted-Beet-Salad

    Roasted Beet Salad

    By: Feed by Round Pond

    Check out the roasted beet salad with the addition of grapefruit that provides a balance of earthiness with a splash of acidity. The acidity with using a citrus component is a perfect complement to a fruity and acidic Sauvignon Blanc.

  • roasted-carrot-salad

    Roasted Carrot Salad

    By: Jamie Prouten

    This roasted carrot and avocado salad pairs perfectly with our Open Faced, Shaved, Herb Roasted Leg of Lamb Sandwich.

  • summer-recipe-corn-salad

    Roasted Corn Salad

    By: Feed by Round Pond

    Fun, fresh, easy and colorful…and did we mention super tasty?!

  • Romenesco-cauliflower-bacon

    Roasted Romanesco and Cauliflower with Applewood Bacon

    By: Eric Maczko

    A great side dish for Fall, this dish pairs the essence of comfort and simplicity with the flavors of applewood smoked bacon fresh veggies. Great with a succulent steak or fish, or served cold within a salad.

  • roasted-yellow-beets-blood-orange-oil-recipe

    Roasted Yellow Beets with Blood Orange Oil

    By: Feed by Round Pond

    Need a quick side dish? We have just the one with yellow beets, blood orange olive oil, red wine vinegar, and sea salt. It’s an easy and gorgeous showstopper.

  • rock-shrimp-ceviche

    Rock Shrimp Ceviche

    By: Jamie Prouten

    This bite sized rock shrimp ceviche is the perfect combination of tangy and sweet, that pairs wonderfully with our Rutherford Sauvignon Blanc.

  • Green-Goddess-Dressing

    Round Pond Green Goddess Dressing

    By: Feed by Round Pond

    A fabulous way to use our Sangiovese Blend Red Wine Vinegar, this green goddess dressing is quite tasty! Ingredients: 1 bunch watercress ¾ cup plain nonfat yogurt 1/3 cup mayonnaise 2 Tbsp fresh parsley 2 …

  • Beef-Stew

    Rutherford Cabernet Beef Stew

    By: Feed by Round Pond

    A hearty dish to pair with our Cabernet.

  • Rutherford_SB

    Salmon In Filo Over Red Bell Pepper Sauce

    By: Feed by Round Pond

    A different take on a classic staple, such as salmon.

  • BloodOrangeOil

    Salmon With Blood Orange Sauce

    By: Feed by Round Pond

    A delicious dish with the added essence of our Round Pond Estate Blood Orange Olive Oil.

  • Salt-Crust-turkey

    Salt-Crust Roast Turkey

    By: Eric Maczko

    This turkey is flavored through with the herbed oil and salts, and kept incredibly moist by the salt crust.

  • scallops-with-leeks

    Scallops With Leeks

    By: Feed by Round Pond

    This simple recipe delivers seriously impressive flavor. Be sure to buy “dry” scallops–ones that have not been treated with a sulfur solution–and let them sit undisturbed in the hot pan before flipping to get a nicely caramelized crust.

  • seared-arctic-char

    Seared Arctic Char

    By: Feed by Round Pond

    This seared arctic char is accompanied by a great assortment of fingerling potatoes, clams, garlic cream, and Round Pond Olio Nuovo.

  • pork-tenderloin-huckleberries-herb-agro-dolce

    Seasoned Pork Tenderloin with Herb Agro Dolce

    By: Feed by Round Pond

    Featured on our spring olive mill tasting, this pork tenderloin features seasonal huckleberries and an herb agro dolce that highlights our vinegars. Ingredients: 1 each pork tenderloin, cleaned 4 Tbsp smoked paprika 1 tsp cayenne …

  • short-rib-sope

    Short Rib Sope

    By: Jamie Prouten

    A sope can be thought of as a thick tostada. Here, we’ve topped it with a beef short rib, Dora’s salsa, goat cheese, and our Chili Infused Olive Oil.

  • smoked-salmon-eclairs

    Smoked Salmon Eclair

    By: Feed by Round Pond

    Typically thought of as sweet, these smoked salmon eclairs will change your way of thinking! These savory eclairs are a perfect appetizer.

  • smoked-salmon-lollipop

    Smoked Salmon Lollipop

    By: Jamie Prouten

    A delightful, utensil free appetizer that features our Meyer Lemon Olive Oil from the New Mill Experience.

  • Rutherford_SB

    Smoked Salmon, Corn & Avocado Salad

    By: Feed by Round Pond

    A refreshingly light entree that is ideal for those warm summer nights.

  • solbar-lucky-pig

    Solbar’s Lucky Pig

    By: Feed by Round Pond

    This recipe comes courtesy of Solbar at Solage Resort in Calistoga, and it’s one of Ryan’s favorite to share with her husband.

  • braised-chicken

    Spanish Braised Chicken

    By: Feed by Round Pond

    This flavorful braised chicken is both elegant and quite easy. Pairs well with our Rutherford Cabernet Sauvignon.

  • spiced-pear-collins

    Spiced Pear Collins Cocktail

    By: Feed by Round Pond

    Compliments of The Thomas Restaurant in Napa California, they were kind enough to share one of their signature cocktail recipes!

  • Rutherford_SB

    Spinach Salad with Manchego Cheese & Grilled Portobello Mushrooms

    By: Feed by Round Pond

    We are pleased to share this recipe with you from one of our awesome club members! We love to learn how you use our products at home, and this recipe showcases 3 different Estate Olive Oils! Thanks for sharing Michael!

  • Tiramisu

    Sponge Cake Pie

    By: Feed by Round Pond

    You know you love these treats – cream filled sponge cakes. Well this is the ultimate in desserts…and quick to make too!

  • stacked-caprese-salad

    Stacked Goat Cheese Caprese Salad

    By: Feed by Round Pond

    Light, colorful, simple and flavorful – try out this recipe by our very own Diane Cline!

  • strawberry-ginger-shrub-mocktail

    Strawberry & Ginger Mocktail

    By: Feed by Round Pond

    Ever heard of a shrub? We love them – especially as a mocktail! It’s the perfect thirst quencher on a warm summer day…or any day for that matter. Ingredients: 1 cup water 1 cup sugar …

  • Strawberry-Preserves

    Strawberry Preserves

    By: Ryan MacDonnell

    Straight from the earth to the jar – this preserves recipe goes au naturel with garden fresh strawberries and a pop of lemon juice to make a sweet barely set syrup.

  • stuffed-quail

    Stuffed Quail with Mushrooms

    By: Feed by Round Pond

    This savory showstopper is perfect for elegant get-togethers … and for our Rutherford Cab.

  • Sugo-all'amatriciana

    Sugo all’amatriciana & Pasta

    By: Eric Maczko

    This dish pairs with our 2012 Rutherford Syrah wine.  This traditional Italian Pasta Sauce is based on Guanciale (cured Pork Jowl), Pecorino cheese and tomato. Originating from the town of Amartice in mountainous Lazio, the …

  • Summer-Bubbly

    Summer Bubbly

    By: Feed by Round Pond

    The perfect cocktail on a hot summer day! Refreshing and sweet all at once.

  • summer-squash-spaghetti-halibut

    Summer Squash Spaghetti & Halibut

    By: Jamie Prouten

    Summer squash is usually thought of as being sliced and grilled, but Chef Jamie has a great way in using the plethora of squash and zucchini you are finding in your garden: Spaghetti Style!

  • MeyerLemonSyrup

    Sweet & Sour Cucumber Salad

    By: Feed by Round Pond

    Easy and vibrant, this salad is a little sweet and a little sour – the perfect pair for our Rutherford Sauvignon Blanc.

  • swordfish-over-linguine

    Swordfish Over Linguine

    By: Feed by Round Pond

    Be healthy and happy with this swordfish and pasta dish. This meal sure is tasty–especially with a glass of our Sauvignon Blanc!

  • tableside-vinaigrette

    Tableside Vinaigrette

    By: Nicole Wells

    This simple vinaigrette is great for an every day meal – whether adding a protein for a full meal or as the first course to dinner. Ingredients: 2 Tbsp Round Pond Estate Sangiovese Blend Red Wine …

  • grilled-cheese

    Terrace Lounge Grilled Cheese

    By: Eric Maczko

    This grilled cheese recipe puts a decadent spin on the traditional grilled cheese you grew up with. With its simple ingredients and bold flavors, we serve this alongside our wines at our Terrace Lounge on Friday nights.

  • sweet-potato-fries

    Thai Sweet Potato Fries

    By: Feed by Round Pond

    These fries are sweet and spicy, with a flavorful coating so crisp it shatters when you bite.

  • shepherd's-pie

    Thanksgiving Leftover Shepherd’s Pie

    By: Feed by Round Pond

    This easy Shepherd’s pie is a great way to “repurpose” holiday leftovers.

  • Thin-Spaghetti-with-Spinach

    Thin Spaghetti with Roasted Garlic, Tomato and Spinach

    By: Feed by Round Pond

    The next step up from simply popping open a jar of premade spaghetti sauce. Creating this dish from scratch will take less than 30 minutes and leave you feeling healthy and satisfied.

  • tomato-basil-soup

    Tomato Basil Soup

    By: Feed by Round Pond

    This Tomato Basil Soup is Ryan’s mother-in-law’s favorite dish that has been in the family for many, many years.

  • tomato-tart

    Tomato Tart

    By: Feed by Round Pond

    This recipe is crispy and delicious, and the perfect way to enjoy the bounty of plump summer tomatoes.

  • turkey-sandwich

    Turkey Sandwich With Blood Orange Cranberry Spread

    By: Feed by Round Pond

    Perfect for the day after thanksgiving–or simply make to create the wonderful flavors of the holidays!

  • Chocolate-Budino-Cake

    UVA Trattoria’s Chocolate Budino Cake

    By: Feed by Round Pond

    This recipe was shared with us by UVA Trattoria in Napa. This Chocolate Budino Cake has been a staple at UVA–and a staff favorite of Round Pond’s–for years (and it’s gluten free!). The perfect ending to a meal.

  • vadouvan-chicken-sandwich

    Vadouvan Chicken Sandwich

    By: Jamie Prouten

    This vadouvan spice blend is complemented with the acidity of the grilled lemon aioli, leaving your guests wanting another bite of this chicken sandwich!

  • Garden-Beef-Stew

    Wine Country Beef Stew

    By: Feed by Round Pond

    This simple stew is one we love here at Round Pond, using the bounty from the garden to warm our kitchens and tummies on cold days. Pair it with glasses of our Reserve Cabernet Sauvignon.

  • Marinade, Grilling, marinades, Summer Marinade

    Wine Friendly Marinades For Grilling

    By: Feed by Round Pond

    We’ve asked our Estate Winery Chef for the perfect summer wine friendly marinades (one to pair with our white wines & one to pair with our red wines).

  • zucchini-cake

    Zucchini and Goat Cheese Cake

    By: Feed by Round Pond

    Celine requests this beautiful zucchini and goat cheese cake whenever her mother visits from France. It makes a lovely light meal.

  • zucchini-blossom-pizza

    Zucchini Blossom Pizzettas

    By: Feed by Round Pond

    These mini pizzas are gorgeous … and fun for kids to assemble all by themselves.

  • paella

    ZuZu Restaurant Classic Paella

    By: Feed by Round Pond

    We are excited to share with you a classic Valencia-style paella recipe compliments of ZuZu Restaurant in Napa.