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    Fried Olive Risotto Arrancini

    By: Feed by Round Pond

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

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    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.

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    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!

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    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!

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    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.

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    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.

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    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.

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    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!

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    Roasted Corn Salad

    By: Feed by Round Pond

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

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    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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    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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    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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    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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    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!

  • SteakAdobo

    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: 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.

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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 …

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    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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    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 …

  • Rutherford_SB

    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 …

  • ItalianOil

    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, …

  • Rutherford_SB

    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!