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    Blood Orange Vinaigrette

    By: Feed by Round Pond

    Light and fresh, this vinaigrette is a great way to bring a little bit of summer into the cold winter months!

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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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    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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    Grilled Wild Salmon

    By: Ryan MacDonnell

    Owner Ryan MacDonnell is a huge fan of salmon – this is one of her all time favorite recipes. Enjoy with a glass of Sauvignon Blanc and a back patio!

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    Roasted Corn Salad

    By: Feed by Round Pond

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

  • Italian Sorbet

    Mint & Meyer Lemon Granita

    By: Feed by Round Pond

    A sweet and refreshing treat that encompasses the vibrant flavors of Meyer Lemon and pairs great with our Rutherford Sauvignon Blanc.

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    Baked Eggs with Chard and Farro

    By: Feed by Round Pond

    This dish is a weekend staple for Ryan’s family. Just use whatever greens you have on hand, and as chunky of a tomato sauce as you can find.

  • Credit AccidentalWino.com

    Solbar’s Lucky Pig

    By: Feed by Round Pond

    This recipe comes courtesy of Solbar at Solage Resort in Calistoga, and it’s one of Ryan’s favorite to share with her husband.

  • 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.

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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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    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.

  • 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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    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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    Terrace Lounge Grilled Cheese

    By: Eric Maczko

    This grilled cheese recipe puts a decadent spin on the traditional grilled cheese you grew up with. With its simple ingredients and bold flavors, we serve this alongside our wines at our Terrace Lounge on Friday nights.

  • Garden Greens with Baked Goat Cheese

    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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    Diver Scallop Ceviche

    By: Feed by Round Pond

    Although elegant, this ceviche couldn’t be easier. Buy “dry,” diver or day boat scallops for the best results.

  • MeyerLemonSyrup

    Sweet & Sour Cucumber Salad

    By: Feed by Round Pond

    Easy and vibrant, this salad is a little sweet and a little sour – the perfect pair for our Rutherford Sauvignon Blanc.

  • MeyerLemonOil

    Swordfish Over Linguine

    By: Feed by Round Pond

    Ingredients 4 swordfish steaks 3 Tbsp Round Pond Meyer Lemon Olive Oil ½ Meyer lemon 1 large onion, peeled and fine diced 1 clove garlic, minced ¼ cup dry white wine 2 lbs ripe tomatoes, …

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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.

  • ThinSpeghetti with Spinach_filter2

    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 …

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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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    Brie & Blueberry Quesadilla

    By: Feed by Round Pond

    Pairs with our Rutherford Sauvignon Blanc Ingredients 1 dozen white corn tortillas 8 oz goat cheese brie 6 oz fresh blueberries 3-5 sprigs thyme, remove leaves from stems Fresh cracked black pepper Round Pond Meyer …

  • 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 …

  • 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 …