• BistroJeanty_CreamyTomatoSoup

    Bistro Jeanty’s Cream of Tomato Soup in Puff Pastry

    By: Carrie Baker

    This recipe comes from Bistro Jeanty in Yountville. It’s one of their signature recipes, and a must order when at the restaurant.

  • 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!

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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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    Strawberry Preserves

    By: Ryan MacDonnell

    Straight from the earth to the jar – this preserves recipe goes au naturel with garden fresh strawberries and a pop of lemon juice to make a sweet barely set syrup.

  • sauteed romanesco broccoli with 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.

  • Classic French apple tart on a white plate

    Apple Tart

    By: Feed by Round Pond

    This classic French Apple Tart gives the perfect introduction to Fall with crisp apples flavors marrying with the sweetness from the Blood Orange Syrup – and nothing beats a homemade crust!

  • blt_Filter

    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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    Bacon Scones

    By: Feed by Round Pond

    We pair these bacon and black pepper scones with Blood Orange Bellinis to kick off our new Round Pond Signature Tour.

  • 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.

  • steak-filter

    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!

  • Beef short ribs with seasonal vegetables

    Braised Beef Short Ribs

    By: Eric Maczko

    You can’t go wrong with braised beef short ribs, especially if you’re looking to show off a Cabernet Sauvignon. Luscious, rich, fall off the bone meat meets well-structured tannins in a pairing that’s worthy to be called classic.

  • baby-kale-salad

    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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    Parmesan Gnocchi with Mushrooms

    By: Eric Maczko

    This foolproof method for making gnocchi makes an impressive starter or entree when paired with seasonal wild mushrooms.

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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.

  • SaltCrustTurkey

    Salt-Crust Roast Turkey

    By: Eric Maczko

    This turkey is flavored through with the herbed oil and salts, and kept incredibly moist by the salt crust.

  • 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.

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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.

  • 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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    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!

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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!

  • paella_Filter

    ZuZu Restaurant Classic Paella

    By: Feed by Round Pond

    We are excited to share with you a classic Valencia-style paella recipe compliments of ZuZu Restaurant in Napa.

  • Rutherford_Cab

    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 …

  • Cauliflower-soup-filter

    Cauliflower Potage

    By: Feed by Round Pond

    Earthy and elegant, this creamy cauliflower soup is a wow for a dinner party. Leave out the roasted apples and it’s easy enough for a weeknight.

  • Cauliflower

    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.

  • boar-sliders-filter

    Braised Wild Boar Sliders

    By: Feed by Round Pond

    A gorgeous, upscale spin on pulled pork sliders. If you can’t find boar, use a pork shoulder roast.

  • SalsaRomanesco-filter2

    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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    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.

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    Thin Spaghetti with Roasted Garlic, Tomato and Spinach

    By: Feed by Round Pond

    Ingredients 2 lbs fresh, ripe tomatoes, peeled, seeded and diced, or 1 can peeled and diced tomatoes 5 whole cloves of garlic, peeled, left whole 1 pound thin spaghetti Parmesan cheese 6 Tbsp Round Pond …

  • scallops-with-leeks-filter

    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.

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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.