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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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    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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    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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    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 …

  • 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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    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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    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.

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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!

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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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    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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    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!