• arugula-and-asparagus-salad

    Arugula Salad with Grilled Asparagus

    By: Feed by Round Pond

    This refreshing salad is perfect as a light spring supper.

  • 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.

  • 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.

  • 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.

  • 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-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.

  • 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!

  • 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!

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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!

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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-spanish-garlic-bread

    Grilled Spanish Garlic Bread

    By: Feed by Round Pond

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

  • 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.

  • 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!

  • 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.

  • 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-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.

  • 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!

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 …

  • 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.

  • 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.

  • 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.

  • 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!

  • 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!

  • 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.

  • 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.

  • 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.

  • 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-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.

  • 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.

  • 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.