• 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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!

  • 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!

  • 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!

  • 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!

  • 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!

  • 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!

  • 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 …

  • 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.

  • 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.

  • TunaMelonNapoleon1

    Melon & Tuna Napoleon

    By: Feed by Round Pond

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

  • 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.

  • 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.

  • 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.

  • 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-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.

  • 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 …

  • 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.

  • 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.

  • 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.

  • 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!

  • 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!

  • 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.

  • 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.

  • 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.

  • 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!

  • summer-recipe-corn-salad

    Roasted Corn Salad

    By: Feed by Round Pond

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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!

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Beef-Stew

    Rutherford Cabernet Beef Stew

    By: Feed by Round Pond

    A hearty dish to pair with our Cabernet.

  • 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.

  • 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.

  • 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!