Carrot-Coconut-Bread

Carrot-Coconut Bread

This not-too-sweet Carrot-Coconut Bread is carrot cake’s grown-up cousin. With our luscious Blood Orange Olive Oil, shredded coconut, and sliced almonds it’s wonderfully moist and absolutely crave-able. Ingredients 2 ¾ cup flour 1 ½ tsp cinnamon ½ tsp nutmeg 1 tsp salt ¾ tsp baking powder ¼ tsp baking soda 1 cup finely-shredded dry coconut…

Grilled Carrot Hummus

The smoky sweetness of the grilled carrots combined with the silky-smooth citrus flavor of Round Pond Blood Orange Olive Oil makes this anything but the same-old hummus. Created by our Estate Chef to pair beautifully with our Estate Cabernet Sauvignon.  Ingredients 5 carrots, grilled ½ cup canned garbanzo beans 3 Tbsp garbanzo bean liquid 3…

Crostini With Mission Figs & Ricotta

The classic rich flavors of fig, prosciutto, and creamy ricotta make this an easy and elegant pairing for our Jannine Bovet Reserve Sauvignon Blanc. Ingredients 1 French baguette Round Pond Italian Varietal Extra Virgin Olive Oil 6 oz ricotta cheese 2/3 lb prosciutto 6-8 black mission figs, sliced into quarters Fresh cracked black pepper Round…

Fennel and Orange Salad

Sunny, light, and refreshing, this salad is as pleasing to the eye as it is to the palate. It pairs perfectly with our Estate Sauvignon Blanc. Ingredients 3 bulbs fennel, sliced thinly ½ cup lemon juice ¼ cup radish, sliced thinly 1 cup Round Pond Blood Orange Olive Oil ¼ cup lemon juice 1 tsp tarragon,…

Balsamic-Glazed Chicken With Beets & Figs

Our Estate chef’s latest Il Pranzo recipe is a wonderful combination of the sultry flavors and colors of autumn!  Delicious balsamic-glazed chicken is topped by earthy roasted beets and figs tossed in our singular Blood Orange olive oil and crowned with fresh arugula. Pairs perfectly with our Reserve Cabernet Sauvignon. Ingredients 1 whole chicken, cut into…

Classic Bolognese

This traditional Bolognese recipe comes from our good friend, Joan Stagnaro. She says that just the smell of it simmering in the kitchen all day makes her think of cold weather & sweaters. Paired with our old-world style Proprietary Super Tuscan, this is la ottimo cena (the best dinner)! Ingredients 1 lb beef stew meat 1 lb lamb…

Roasted Beet Salad

The addition of grapefruit provides a balance of earthiness with a splash of acidity in this beautifully colorful Roasted Beet Salad. The acidity of the citrus is a perfect complement to our Proprietary White Wine. Ingredients: 4 red beets 3 yellow beets 4 Tbsp olive oil 4 tsp salt 1 tsp pepper 4 Tbsp +…

Grilled Salmon

Grilled Wild Salmon

Owner Ryan MacDonnell is a huge fan of salmon, and this recipe is one of her all-time favorites. With fresh chopped herbs and our delicious Blood Orange Olive Oil, we’re sure it will become one of your favorites too. Enjoy with a glass of our Estate Sauvignon Blanc on your back patio! Ingredients 2 Tbsp Round…

Pork_Paillard

Pork Paillard with Arugula & Pomegranate Salad

Juicy grilled pork sets the perfect stage for a fresh, autumn-inspired salad with the bright tartness of pomegranate, toasted pumpkin seeds, and a fresh vinaigrette with subtle orange essence. Pairs wonderfully with our Proprietary Left Bank Blend. Ingredients 4 boneless pork chops (4 oz each) 8 cups arugula 1 cup frisée 1 cup pomegranate seeds 1…

Blood Orange Rock Shrimp Ceviche

This bite-sized Rock Shrimp Ceviche is the perfect combination of tangy and sweet that pairs wonderfully with our Estate Sauvignon Blanc. Ingredients: 1 lb fresh rock shrimp, rough chop ½ medium lemon ½ medium red onion, minced 2 each avocado, diced 2 each Roma tomato, seeded and diced 3 tsp salt 1 small lime, juiced ½…