Salads & Sauces

Charred Pole Bean Salad

Charred Pole Bean Salad 1200 750 Round Pond Estate

Straight from the Round Pond winery garden and our kitchens is Chef Jamie’s latest Il Pranzo recipe!  This gorgeous Charred Pole Bean Salad is ripe with colorful beans and late cherry tomatoes is tossed in a fresh lemon-dill vinaigrette.  Pairs wonderfully with our Proprietary Red Wine.

Ingredients
1 bunch dill, chopped
2 each lemons, juiced
1 cup Round Pond Meyer Lemon Olive Oil
1 tsp dijon mustard
1 tsp pepper
½ lb green beans
½ pounds yellow wax beans
½ pound romano beans
½ pound purple long beans
2 Tbsp salt
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 
1 pint cherry tomato, halved
½ cup shaved parmesan
½ bunch dill sprigs

To make the vinaigrette, combine the dill, lemon juice, 1 tablespoon salt, ½ teaspoon pepper, and mustard in a small mixing bowl.  Start whisking and slowly add the Meyer Lemon Olive Oil until all ingredients are combined.  Set aside.

Begin making the salad by trimming the ends of all the beans.  Place them in a large mixing bowl and toss with Italian Varietal Extra Virgin Olive Oil, 1 tablespooon salt, and ½ teaspoon pepper.  Arrange the beans on a baking tray and them place in a broiler or on a hot grill. Cook until the beans start to char a bit.

Once the beans are charred and tender, place them back in the mixing bowl and add the cherry tomatoes and the vinaigrette, tossing until well coated.  Place in a serving bowl and top with shaved Parmesan and dill sprigs.  Enjoy!

Serves 4

Our Favorite Harvest Recipes

Our Favorite Harvest Recipes 1200 750 Round Pond Estate

Autumn is here, and that means one thing…Harvest Season!  We have collected 6 brand-new recipes to share with you, all inspired by this wonderful season.  Enjoy, and happy harvest!


 

Balsamic-Glazed Chicken with Beets & Figs

A seasonal addition to our Il Pranzo menu, this delicious grilled chicken recipe is full of gorgeous autumn colors and flavors.

Charred Pole Bean Salad

This gorgeous salad is another new addition to our Il Pranzo menu and is ripe with colorful beans, late cherry tomatoes, and a fresh lemon-dill vinaigrette.

Balsamic Fig & Feta Spread

Caramelized figs and feta and delectable balsamic make up this creamy spread that is decadent, elegant, and so easy to make.

Harvest Jambalaya

This hearty dish is full of fresh late summer and autumn vegetables with a bit of flavorful heat to warm you up from the inside.

Classic Bolognese

This traditional Bolognese recipe creates a bit of magic as it simmers low and slow for hours resulting in a sauce that is surprisingly delicate in flavor, creamy, and so aromatic.

Greek Walnut Cake

“Karidopita” is a well-loved Greek dessert, full of all kinds of autumn spices.  Drizzled with its honeyed syrup, it’s so delicious and perfect for the upcoming holidays!

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lemon-hemp-seed-pesto

Lemon Hemp Seed Pesto

Lemon Hemp Seed Pesto 900 600 Round Pond Estate

Submitted by Pondie Sophia DiSantis, this flavorful lemon hemp seed pesto full of greens, protein and a hint of lemon. Creamy and filling, toss with your favorite pasta or salad for a delicious, healthy and super easy meal.  Check out more of Sophia’s recipes on her beautiful blog at Veggies Don’t Bite.

Ingredients
1 cup baby spinach
2 cups fresh basil
1 cup hemp seeds
Himalayan pink salt and ground black pepper to taste
1 tablespoon crushed garlic
juice of 1 small lemon
2 Tbsp Round Pond Meyer Lemon Olive Oil
¼ – ½ cup water or veggie broth to bring to desired consistency

Note: The lemon gives this pesto a tangy taste, so if you prefer less tang, cut the lemon down.  I like to double or triple the recipe and store in the freezer for quick meals.

Place all ingredients in a food processor and blend until well mixed, adding water or veggie broth to bring the pesto to desired consistency.  Taste and adjust seasonings to desired taste.  Enjoy!

 

Shaved Asparagus And Fennel Salad

Shaved Asparagus And Fennel Salad 1200 750 Round Pond Estate

This recipe comes to us courtesy of the Food Shed Pizza in Napa.  Food Shed”s hand-crafted pizzas and pasta are based on fresh, seasonal ingredients.  This uniquely delicious salad pairs wonderfully with our Rutherford Sauvignon Blanc.

Ingredients
4-5 asparagus spears
1/2 fennel bulb
1 Tbsp fresh parsley, chopped
1/2 lemon, juiced
Round Pond Estate Spanish or Italian Varietal Olive Oil
Grana Padano or Parmigiano Reggiano cheese, shaved
arugula
salt

Thinly slice or use a mandolin to shave asparagus spears and fennel.  Mix equal parts shaved asparagus and fennel, then add parsley and lemon juice, mix well. Add a handful of shaved Grana Padano or Parmigiano cheese, salt and olive oil to taste. Plate on a bed of arugula, and top with more shaved cheese.  Enjoy!

Grilled Broccoli & Ciabatta Crouton Salad

Grilled Broccoli & Ciabatta Crouton Salad 1200 750 Round Pond Estate

Grilled broccoli and ciabatta croutons are tossed with a scrumptious vinaigrette and topped with crispy prosciutto. What a wonderfully unique way to enjoy a salad!  Created to pair perfectly with our Proprietary White Wine.

Ingredients
3/4 cup whole grain mustard
1 cups Round Pond Sauvignon Blanc White Wine Vinegar
1 each shallots, minced
1 1/2 cups Round Pond Italian Varietal Extra Virgin Olive Oil
1 ½ cups blended oil
1 ½ Tbsp salt
½ Tbsp pepper
4 slices prosciutto
3 heads broccoli, cut into large pieces, with stem
1 bunch broccolini
½ loaf ciabatta
½ each watermelon radish, julienned
salt and pepper to taste

To make the vinaigrette, combine mustard, vinegar, shallots, salt and pepper in a mixing bowl.  Slowly start adding the oils, whisking continually until fully incorporated.  Set aside.

Place your slices of prosciutto onto a parchment-paper-lined baking tray and bake in a 375-degree oven for about 15 minutes.  Remove from oven and set aside.

Next, toss the broccoli and broccolini in a little olive oil until lightly coated, and salt and pepper to taste.  Place on a hot grill and cook until slightly charred and remove.

Season the ciabatta with a brush of olive oil and a dusting of salt and grill until crispy on the outside and soft in the center.  Once the bread is done, remove from the grill and cut into large chunks.

To assemble the salad, place the broccoli, broccolini, and ciabatta croutons in a mixing bowl and toss with your desired amount of mustard vinaigrette.  Place mixture into a large serving bowl and top with julienned watermelon radish and crispy prosciutto.  Enjoy!

Serves 4

Prosciutto Meatloaf

8 Great Cold-Weather Recipes To Pair With Wine

8 Great Cold-Weather Recipes To Pair With Wine 1200 800 Round Pond Estate

Winter is on the wane, but it’s not quite gone yet.  To keep you happy and well-fed,  we have pulled together our favorite cold-weather recipes that were created to pair beautifully with wine.  From red to white wine pairings, this list has it all.  Cheers!


8 GREAT COLD-WEATHER RECIPES

1. Red Wine Mushroom & Prosciutto-Wrapped Meatloaf – Sliced and served alongside a bright salad, this meatloaf pairs wonderfully with our Reserve Cabernet Sauvignon.

2. Creamy Cauliflower Soup – Specially created to pair with our Reserve Sauvignon Blanc, this simple, delicious cauliflower soup that will warm you up in no time!

3. Kale and Mushroom with Smoked Bacon – Lacinato kale teams up with wild mushrooms and applewood-smoked bacon that’s great with our Rutherford Cabernet Sauvignon.

4. Wine Country Beef Stew – This easy, hearty beef stew was one of our most popular tasting room pairings for our Reserve Cabernet Sauvignon.

5. Parmesan Gnocchi with Mushrooms – Cheesy, delicious gnocchi is easier to make than you think. This version makes such an impressive entree when paired with our Reserve Sauvignon Blanc.

6. Roasted Beet Salad – Grapefruit provides a splash of acidity to this colorful beet salad, making it the perfect complement to our fruity Rutherford Sauvignon Blanc.

7. Wine Country Cioppino – Chef Jamie has created this wonderful cioppino featuring fresh shellfish and fennel that pairs fantastically with our Proprietary Rosato di Nebbiolo or Proprietary Left Bank Blend.

8. Sugo all’Amatriciana – This regional sauce is one of the best-known ragus in Italian cuisine, and pairs wonderfully with our Proprietary Super Tuscan.

Top 5 Tips For Entertaining In Napa Valley Style

Top 5 Tips For Entertaining In Napa Valley Style 600 401 Round Pond Estate

With its pleasing laid-back vibe and beautiful attention to detail, Napa Valley is famous for its rustic yet elegant aesthetic.  This combination translates perfectly into an approach to entertaining that wows guests with sophistication and polish, yet is easy (and fun!) to pull off

We asked our Special and Private Events Manager Jenn Sarkisian for her top 5 tips to bring the best of Napa Valley’s vibe to your next party!

 TOP 5 TIPS 

1. Seasonal Decor

Whatever is in bloom or handy in your garden can be used to dress your table. Providing it is safe to be around food, Jenn is a fan of incorporating seasonal herbs, potted plants, vines, and flowering branches into the event decor.  When you can, try to mix rustic woods together with vintage industrial copper or metal for an elegant farmhouse feel.  “The first 5 minutes of any party is the time to WOW your guests.  Bringing the outdoors to the table lets your guests feel like they’re one with the season and sets the mood at first glance.” An added plus: if you use potted flowers or plants, they make lovely gifts to send home with your guests at night’s end!

 

2. Garden to Table

Bring seasonal produce to the table as much as possible. “Supporting local vendors and buying seasonal produce is big in Napa Valley”, says Jenn.  If you don’t have a fruit or produce stand in your area, try to find a farmer’s market to shop, or a higher-end grocery store to get the pick of seasonal fruits, vegetables, cheeses, and local specialty goods that can inspire and set the base for your menu.

 

3. Tease the Palate

The appetizers will set the stage for what is to come on the menu, so keep it exciting!  Jenn asserts that “people love new ideas and combinations for appetizers – the more inventive the better, and presentation is huge!”  Dress up your cheese or charcuterie platter with edible garnish like pickled green beans or watermelon, add chocolate-covered espresso beans to accompany a cheese with an espresso rind – do the unexpected.  Make sure to bring some of the bright colors into your appetizer display with fresh fruits and vegetables – color is key to stimulating your appetite and your senses, plus the more vibrant the color the more healthful the food.

 

4. Have No Fear of Intimacy

The ideal number of people for a party is between 10-30 so that you can actually have time to enjoy your guests.  To keep the party going and infuse new energy into your circle, “Ask your guest to invite someone they think is interesting to keep the conversation lively and fresh.  A chef, a student, someone in the military – anyone that would enjoy meeting new people” says Jenn.  Want to make your party even more special?  Use a free design site like canva.com to create invitations, identifying signs for your appetizer table and drink bar, or to make personalized menus.

 

5. Wine Paring is Key

What comes first?  The menu or the wine?  Wine and food should complement each other, so this is where special attention should be paid.  Food and wine pairing guides are easy to find on the internet (we like this one).  Depending on your access to seasonal foods, you might want to design your wine choice around your menu.  However, if you are a confirmed wine lover and can’t wait to share your favorite wine with your friends, let your wine choices dictate the meal to come.  Better yet, ask your guests to bring their favorite wine to share!  Jenn says that “in the Valley, everybody wants to bring a bottle – it’s kind of like Napa etiquette!”

“The most important thing to remember when hosting”, says Jenn, “is what Maya Angelou said; ‘At the end of the day people won’t remember what you said or did, they will remember how you made them feel.'”

Giant White Bean Salad With Herb Salsa Verde

Giant White Bean Salad With Herb Salsa Verde 2048 1365 Round Pond Estate

Another fabulous summer creation by Chef Jamie Prouten, and one of the most requested recipes from our Il Pranzo experience menu.  Simple, rustic, and super tasty, this is our favorite summer salad!  It pairs wonderfully with our Proprietary Red Wine.

Ingredients
1 lb giant white beans
2 Tbsp salt
2 bunches parsley
2 bunches tarragon
2 Tbsp capers
2 cloves garlic
1 lemon, zested & juiced
12 oz. Round Pond Italian Varietal Olive Oil
6 slices prosciutto
1 cup peas, blanched & chilled
2 ea. radish, thinly sliced
¼ cup red onion, minced

Start by soaking the beans in water overnight.  The next day, drain off the water and place the beans in a large pot.  Add a Tbsp of salt and cover completely with water.  Cook on low heat until the beans are tender, about 2-3 hours.  When they are done, strain off and let cool.

While the beans are cooling, it’s time to make the salsa verde.  Start by placing the parsley, tarragon, capers, garlic, lemon juice, zest, and 1 Tbsp salt into a food processor.  Turn on, then slowly add Round Pond Italian Olive Oil while mixing.  Reserve when done.

Lay the prosciutto slices on a parchment paper lined baking sheet and bake at 375 degrees for 10 -15 minutes.  Once done, the prosciutto will crisp up while it cools.

To make the salad, place the beans, peas, and minced onion in a bowl, then spoon in enough salsa verde to completely coat all the components.  Place the dressed beans in a bowl and top with crispy prosciutto and radish slices.  Enjoy!

Grilled Chicken and Fennel Salad

Grilled Chicken and Fennel Salad 1200 750 Round Pond Estate

With underlying sweet tarragon and acidity, this crisp fennel and grilled chicken salad pairs perfectly with the citrus and stone fruits notes of our Rutherford Sauvignon Blanc.

Ingredients
3 fennel bulbs, fronds & core removed, reserve fronds
1 bunch radishes
3 stalks celery, ribs removed
2 Tbsp fresh tarragon, lightly chopped
1 cup Meyer lemon juice
1 cup water
2 chicken breasts, bone in and skin on
1 cup lime juice
½ cup Round Pond Meyer Lemon Olive Oil (+3 Tbsp for dressing)
1 Tbsp fennel fronds, chopped
1 Tbsp cilantro, chopped
1 tsp chives, chopped
Salt & White Pepper

Begin by whisking together in a medium bowl the chopped herbs, lime juice and Meyer Lemon Olive Oil.  Split this batch in half, reserving half for later in the recipe.  Marinate chicken in half the marinade for 1 hour minimum or overnight.

Prepare a grill on high heat to 500°F.  Remove chicken from marinade, season with salt & ground white pepper.  Turn grill down to low, then grill chicken skin side first, then turn and allow to “slow roast” on grill at around 300°F for 20 to 25 minutes.  Remove chicken from grill and let rest covered until cool enough to handle.

Remove chicken from bone and dice or slice as desired.  Now marinate the chicken in the second half of the marinade and chill.

While chicken is marinating, prepare the salad portion by slicing the fennel bulbs, radishes, and celery stalks and tossing with lemon juice and water.  Allow the acid to soften the fennel either overnight or for an hour minimum.  Drain fennel, reserving ¼ cup of the lemon-water.

Toss chicken, tarragon, reserved lemon-water and drizzle with approx 3 Tbsp  Meyer Lemon Olive Oil. Season with salt & pepper to taste.  Enjoy!

Serves 6

Beet And Bulgar Wheat Salad

Beet And Bulgar Wheat Salad 1024 683 Round Pond Estate

The perfect segue between summer and fall, this fantastic recipe with its beautiful autumnal colors comes to us courtesy of Chef Victoria Acosta from The Grill at Meadowood Resort.

Ingredients
5 lbs. assorted color baby beets (reserve one of each color for shaving raw)
3 Tbsp sugar
3 Tbsp salt
¼ cup freshly squeezed orange juice
¼ cup freshly squeezed lemon juice
1 cup bulgur wheat, rinsed
1 cup pearl barley, rinsed
4 cups water or vegetable stock
1 large shallot, minced
1 head fennel, white bulb only, rough small chop
1 vanilla bean, scraped
sea salt to taste
1 1/2 cups Round Pond Italian Varietal Extra Virgin Olive Oil, plus 2 Tbsp for heating

Garnish 
½ head fennel, fronds reserved
edible flowers
1 pomegranate, seeds removed

For Beets:  Remove leaves, reserve small ones for the salad, and wash beets well. In a roasting pan, add beets, 3 Tbsp each of salt and sugar, ¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil, and cover halfway with water.  Cover pan with foil and cook in a 400F oven for approximately 35 min.  Test to make sure they are fork tender, pull out of the oven and let cool.  Carefully remove peels using gloved hands or a kitchen towel, leaving the “tails” intact. Cut beets in halves and quarters.

For Grains:  In two separate pots, heat 1/8 cup (in each pot) of Round Pond Italian Varietal Extra Virgin Olive Oil over medium-high heat.  Add half the minced shallot to each pot and season with salt to taste.  Stir occasionally and allow shallot to sweat.  Add grains to separate pots, toasting slightly in the olive oil. Cover with water or vegetable stock and allow to simmer until grains are just tender or al dente.  Strain out any excess liquid and allow to cool completely.

For Fennel Purée:  In a sauce pot, heat 2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil over medium-high heat.  Add chopped fennel, salt, and vanilla bean.  Stir occasionally and allow to sweat.  Reduce heat to low, cover the pot and allow to steam until very tender.  Combine in a blender and strain through a fine chinois or cheesecloth.  Cool in an ice bath.

For Dressing:  Combine citrus juices, 1 cup Round Pond Italian Varietal Extra Virgin Olive Oil, and salt to taste in an airtight container.  Seal and shake until emulsified.

To assemble:  Dress roasted & raw shaved beets and shaved fennel with dressing and a touch of sea salt (separating red beets to avoid bleeding of color).  In another bowl, combine grains, pomegranate, dressing and season with sea salt.  On the plate, spread a spoonful of fennel purée along desired area.  Add a base of grain mixture. Begin to build layers of roasted beets, shaved beets, fennel, and grains.  When you have reached desired portion size, finish the plating with your chosen garnishes and enjoy!

Serves 8-10

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