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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.

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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.

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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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    Lemon Hemp Seed Pesto

    By: Feed by Round Pond

    Submitted by Pondie Sophia DiSantis, this gem won our “What do YOU do with Round Pond?” recipe contest! A fresh, delicious, summery dish.

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    Stacked Goat Cheese Caprese Salad

    By: Feed by Round Pond

    Light, colorful, simple and flavorful – try out this recipe by our very own Diane Cline!

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    Pomegranate Cosmo

    By: Feed by Round Pond

    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.

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    Balsamic Sabayon with Strawberries

    By: Feed by Round Pond

    This simple sabayon takes on unexpected elegance with the addition of Aceto Balsamico Tradizionale, a traditional pairing with strawberries.

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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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    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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    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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    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 …

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    Fennel & Orange Salad

    By: Feed by Round Pond

    A salad as pleasing to the eye as it is to the palette.

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    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.

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    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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    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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    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.

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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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    Garden Greens with Baked Goat Cheese

    By: Feed by Round Pond

    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.

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    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.

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    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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    Lemon Syrup Cake With Lemon Curd & Fresh Berries

    By: Feed by Round Pond

    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 …

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    Halibut With Leek and Fennel

    By: Feed by Round Pond

    This is an easy, elegant meal that’s even lovelier al fresco.

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    Marinated Chicken Salad

    By: Feed by Round Pond

    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.

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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 …