• blood-orange-bellinis_Filter

    Blood Orange Bellinis

    By: Feed by Round Pond

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

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    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!

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    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.

  • CapreseStackedSalad

    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!

  • lemonade

    Summer Bubbly

    By: Feed by Round Pond

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

  • Cosmopolitan cocktail with lemon garnish

    Pomegranate Cosmo

    By: Feed by Round Pond

    People as 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.

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    Cabernet-Merlot BBQ Sauce

    By: Feed by Round Pond

    Ingredients 1 1/2 -2 cups ketchup 1/4 cup Round Pond Cabernet & Merlot Blend Red Wine Vinegar 2 Tbsp molasses 1 Tbsp agave nectar 1 tsp soy sauce 1 tsp hot pepper sauce 1/4 tsp …

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    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.

  • 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.

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    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!

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    Roast Rack of Spring 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.

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    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.

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    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.

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    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.

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    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.

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    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.

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    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.

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    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!

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    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!

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    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!

  • Bloodorangebrownie

    Blood Orange Brownies

    By: Carrie Baker

    Ingredients 1/2 stick unsalted butter 2 oz unsweetened baking chocolate 3 Tbsp Round Pond Blood Orange Olive Oil 1 cup granulated sugar 1/2 tsp vanilla extract 2 large eggs 1/8 tsp salt 2 Tbsp cocoa …

  • CranberryRelish

    Blood Orange Cranberry Relish

    By: Eric Maczko

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

  • Dungeness Crab

    Dungeness Crab Croquettes

    By: Feed by Round Pond

    Pairs with our Rutherford Sauvignon Blanc Ingredients for Crab Croquettes 1 lb. Dungeness Crab Meat (free of any shells) 2 eggs 2 Tbsp bread crumbs, plus 2 cups more for breading 2 shallot, minced 1 Tbsp chives, chopped …

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    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.

  • DorasSalsa

    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.

  • GardenChilies

    Dora’s Garden Salsa: A Round Pond 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.

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    Creamy Tarragon Dressing

    By: Brian Brown

    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.

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    Chanterelle Risotto

    By: Brian Brown

    I 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 winter, near the end of fermentation.

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    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.

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    Zucchini Blossom Pizzettas

    By: Feed by Round Pond

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

  • Sandwich with prosciutto, goat cheese and fig

    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.

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    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!

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    Friday Night Beef Sliders

    By: Eric Maczko

    For the Slider 2.5 lbs Ground Beef (80:20) ½ cup yellow onion, small diced ½ cup fresh Leek, chopped ½ Tbsp fresh garlic, chopped ½ Tbsp Thyme, chopped 1 tsp Tarragon, chopped `Salt & Pepper …

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    Filet Mignon with Red Wine Rosemary Reduction

    By: Feed by Round Pond

    Ingredients 4  6-8 oz beef filet, trimmed of fat 2 Tbsp Round Pond Italian Varietal Olive Oil 1 onion, peeled and chopped 1 carrot, peeled and chopped 1 stalk celery, peeled and chopped 1 clove …

  • Garden Greens with Baked 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.

  • blood orange syrup

    10 Ways to Use Our Blood Orange Olive Oil and 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.

  • 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.

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    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.

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    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.

  • 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!

  • MeyerLemonSyrup

    Meyer Lemon Sorbet

    By: Feed by Round Pond

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

  • MeyerLemonSyrup

    Lemon Syrup Cake With Lemon Curd & Fresh Berries

    By: Feed by Round Pond

    Ingredients 2 cups crème fraiche ½ cup lemon curd 1 cup Round Pond Meyer Lemon Citrus Syrup 1 box yellow cake mix 1 tsp grated lemon peel 2 pints fresh berries of choice 1 bamboo …

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    Watercress, Blood Orange & Grapefruit Salad

    By: Feed by Round Pond

    Light and fresh, this salad you can not pass up this summer!

  • Bottle Shot-BO Syrup

    Perfect Summer Side Dish

    By: Feed by Round Pond

    Ingredients 6 sliced wedges blue cheese 6 plums, sliced ½ cup Round Pond Blood Orange Citrus Syrup, to drizzle Enjoy your wedge of summer blue cheese and ripe plum slices drizzled with Round Pond Blood Orange …

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    Citrus Syrup Ice Cream Soda

    By: Feed by Round Pond

    Ingredients 3 Tbsp Round Pond Blood Orange or Meyer Lemon Citrus Syrup 3 Tbsp heavy cream, chilled club soda or seltzer, chilled vanilla ice cream Pour Round Pond Blood Orange or Meyer Lemon Syrup and …

  • Bottle Shot-BO 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!

  • Classic French apple tart on a white plate

    Apple Tart

    By: Feed by Round Pond

    This classic French Apple Tart gives you a the clean crisp flavor of apples alongside the sweetness from the Blood Orange Syrup – and nothing beats a homemade crust!

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    Smoked Salmon, Corn & Avocado Salad

    By: Feed by Round Pond

    Ingredients ½ lb smoked salmon, cut into chunks 2 ears white corn, cooked and cut off the cob 1 avocado, peeled and sliced 1 medium spring onion, sliced on the bias 2 Tbsp Round Pond …

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    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.

  • GrilledShrimp_Filter

    Marinated Shrimp And Grilled Artichokes

    By: Feed by Round Pond

    Pairs with our Reserve Sauvignon Blanc or Proprietary White Wine. Ingredients for the Shrimp & Marinade 24 Large Shrimp, peeled and deveined ½ cup Round Pond Italian Varietal Extra Virgin Olive Oil 2 Tbsp Round …

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    Arugula Salad with Grilled Asparagus

    By: Feed by Round Pond

    This refreshing salad is perfect as a light spring supper.

  • CabVinegar

    Hamburgers With Red Wine BBQ Sauce

    By: Feed by Round Pond

    Pairs with our Rutherford Cabernet Sauvignon Ingredients for Hamburgers 3 lbs fresh ground beef 3 cloves garlic, smashed 1 small yellow onion, minced 1 whole jalapeño, seeded and minced 3 whole eggs, whipped 1 cup …

  • Nebbiolo

    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!

  • SangioVinegar

    Black-Eyed Pea Salad

    By: Feed by Round Pond

    Ingredients 1 cup dried black-eyed peas 1 medium sweet potato, peeled, cut into ½ inch cubes ¼ cup Round Pond’s Spanish Varietal Extra Virgin Olive Oil 3 medium Maui onions, finely diced 1 bunch scallions, …

  • MeyerLemonOil

    Swordfish Over Linguine

    By: Feed by Round Pond

    Ingredients 4 swordfish steaks 3 Tbsp Round Pond Meyer Lemon Olive Oil ½ Meyer lemon 1 large onion, peeled and fine diced 1 clove garlic, minced ¼ cup dry white wine 2 lbs ripe tomatoes, …

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    Meyer Lemon Shortbread Cookies

    By: Feed by Round Pond

    Pair with a glass of Round Pond Rutherford Sauvignon Blanc. Ingredients for Cookies 1 cup granulated sugar 1 cup powdered sugar 1 cup unsalted butter, softened 1 cup Round Pond Meyer Lemon Olive Oil 2 …

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    Meyer Lemon And Ancho Chili Chicken

    By: Feed by Round Pond

    Pairs with our Rutherford Cabernet Sauvignon Ingredients 3-4 lbs chicken pieces, (I.e.: breasts with ribs attached, or the leg/thigh combo) Round Pond Meyer Lemon Olive Oil to drizzle 4 whole ripe Avocados; halved, pit removed 3 …

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    Halibut With Leek and Fennel

    By: Feed by Round Pond

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

  • Syrah

    Fettuccine With Roasted Garlic

    By: Feed by Round Pond

    Pairs with our Rutherford Syrah Ingredients 2 lbs fresh, ripe tomatoes, peeled, seeded and diced 5 whole cloves of garlic, peeled, left whole 1 pound fettuccine Parmesan cheese 6 Tbsp Round Pond Meyer Lemon Olive …

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    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.

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    Brie & Blueberry Quesadilla

    By: Feed by Round Pond

    Pairs with our Rutherford Sauvignon Blanc Ingredients 1 dozen white corn tortillas 8 oz goat cheese brie 6 oz fresh blueberries 3-5 sprigs thyme, remove leaves from stems Fresh cracked black pepper Round Pond Meyer …

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    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.

  • BloodOrangeOil

    Salmon With Blood Orange Sauce

    By: Feed by Round Pond

    Ingredients 4 Salmon fillets 2 Tbsp Round Pond Blood Orange Olive Oil ¼ cup shallot, fine diced 1 clove garlic, minced ¼ bulb fennel, fine diced ¼ cup dry white wine 1 8oz bottle clam …

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    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.

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    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!

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    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.

  • SpanishOil

    Halibut With Spanish Rub

    By: Feed by Round Pond

    Pairs with our Reserve Sauvignon Blanc Ingredients 4 halibut filets, rubbed (see below) 3 Tbsp Round Pond Spanish Varietal Extra Virgin Olive Oil 1 bell pepper (red, yellow or orange), charred 3 Roma tomatoes, skinned, seeded …

  • SpanishOil

    Grilled Spanish Garlic Bread

    By: Feed by Round Pond

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

  • SpanishOil

    Clams In White Wine & Saffron Sauce

    By: Feed by Round Pond

    Pairs with our Reserve Sauvignon Blanc Ingredients 2 Tbsp Round Pond Spanish Varietal Extra Virgin Olive Oil, plus extra for dipping 1 bunch green onions, sliced thin on the bias 2 garlic cloves, minced 2 thin …

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    Spinach Salad with Manchego Cheese & Grilled Portobello Mushrooms

    By: Feed by Round Pond

    Pairs with our Rutherford Sauvignon Blanc Ingredients for the Salad 1/2 pound baby spinach, washed and dried 2 portobello mushroom caps, medium sized, wiped clean 1 bunch green onions, diced 1/8 cup Round Pond Meyer …

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    Salmon In Filo Over Red Bell Pepper Sauce

    By: Feed by Round Pond

    Pairs with our Rutherford Sauvignon Blanc Ingredients for Salmon 2 salmon fillets, skinned 4 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil ½ pound mushrooms, finely diced 2 large shallots, finely chopped 1 clove …

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    Rutherford Cabernet Beef Stew

    By: Feed by Round Pond

    Pairs with our Rutherford Cabernet Sauvignon Ingredients 5 lb. Beef Chuck Roast 1 cup Apple Wood bacon, small dice 1 cup Heirloom carrots, small dice 1 cup onions, small dice ½ cup celeriac, small dice ¼ cup smoked, sun dried tomatoes 1 Tbsp tomato paste …

  • Nebbiolo

    Roasted Romanesco and Cauliflower with Applewood Bacon

    By: Feed by Round Pond

    Pairs with our Rutherford Nebbiolo Ingredients 1 head romanesco (approx 1½ lb.) 1 head cauliflower (approx 1 lb.) 3-4 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 1 Tbsp Fresh Oregano, chopped ¼ lb. …

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    Roasted Corn Salad

    By: Feed by Round Pond

    Pairs with our Rutherford Sauvignon Blanc Ingredients for the Salad 6 fresh corn on the cobs, shucked, and cut from the cob 1/2 red onion, chopped fine 2 jalapenos, seeded and chopped fine 1/4 cup cillantro, …

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    Grilled Chicken Breast with Artichokes & Arugula

    By: Feed by Round Pond

    Ingredients 2 large artichokes* 6 garlic cloves, peeled 2 handfuls baby arugula or red mustard 1 Tbsp fresh thyme or 1 tsp dried ¼ cup dry white wine 1 cup chicken broth 4 chicken breasts, …

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    Crab & Artichoke Risotto

    By: Feed by Round Pond

    Pairs with our Rutherford Sauvignon Blanc Ingredients 4 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 2 large artichokes, trimmed (see note) 1 whole Dungeness crab, cooked, cracked and cleaned ¾ lbs Dungeness crab …

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    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!