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.
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.
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!
Submitted by Pondie Sophia DiSantis, this gem won our “What do YOU do with Round Pond?” recipe contest! A fresh, delicious, summery dish.
Light, colorful, simple and flavorful – try out this recipe by our very own Diane Cline!
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.
This simple sabayon takes on unexpected elegance with the addition of Aceto Balsamico Tradizionale, a traditional pairing with strawberries.
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.
This terrine makes a beautiful brunch dish for a special gathering. If you can’t find watercress, use baby arugula.
These addictive fried olives are a signature snack of Chef Eric’s. Stuffed with garlic confit, it makes these olives extra special and addictive!
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!
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 …
A salad as pleasing to the eye as it is to the palette.
“Adobar” means “to marinate” in Spanish. Here is Dora’s fiery, tangy adobo marinade to use with grilled chicken, pork or beef.
Dora’s salsa–made from veggies and chiles gathered from the Round Pond garden–is a mainstay during the busy harvest season here.
Compliments of The Thomas Restaurant in Napa California, they were kind enough to share one of their signature cocktail recipes!
We are excited to share with you a classic Valencia-style paella recipe compliments of ZuZu Restaurant in Napa.
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 …
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.
These fries are sweet and spicy, with a flavorful coating so crisp it shatters when you bite.
A classic Spanish sauce meets the Napa Valley. Serve over grilled chicken or white fish, or as a dip with seasonal crudites.
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 …
This is an easy, elegant meal that’s even lovelier al fresco.
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.