Ingredients

2 egg yolks

2 cloves of garlic

1 Tbsp Lemon Chili Mix

1 oz Round Pond Sauvignon Blanc Vinegar

16 oz Canola oil

1/4 C Lemon juice (only if using as a vinaigrette) 

DIRECTIONS

1. Combine yolks, garlic, spices, and vinegar in a tall container (such as a quart) and blend with a hand blender until frothy and homogenous. A whisk or blender will also work!
2. Slowly stream in canola while continuing to blend until thickened and pale yellow. For a thicker texture, add more canola, for a vinaigrette add in an extra 1/4 C lemon juice
3. Serve immediately

These sliders have a touch of sweetness from the roasted tomato, a deeply savory note from the lamb, and a touch of heat from the harissa-mint yogurt – all elements that work beautifully together and make a perfect pairing with our Growers Series Montepulciano, the ultimate food wine!

Ingredients

1.5 lbs ground lamb 

12 slider buns 

4 Roma tomatoes

1 cup plain Greek yogurt 

2 tsp salt 

1 Tbsp harissa paste 

3 mint leaves, finely chopped 

½ tsp black pepper 

2 Tbsp chopped thyme 

Round Pond Estate Italian Varietal Extra Virgin Olive Oil, as needed

salt & pepper as needed 

DIRECTIONS

1. Cut tomatoes into 1/2” thick rounds and place the tomatoes on a baking tray lined with parchment paper and drizzle lightly with olive oil.  Season with salt and pepper and place in a 350-degree oven for 35-40 minutes.   
2. In a stainless-steel bowl combine the yogurt, salt, pepper, harissa paste, mint and mix together.  
3. Portion the ground lamb into 2 oz portions and form into little patties.  Grill sliders on a hot grill until desired doneness is reached.  
4. To assemble, place a spoonful of the harissa yogurt on the bottom of the slider bun.  Place a lamb patty on top and then add a couple of the oven roasted tomatoes.  Top with the other half of the bun and enjoy! 

Ingredients

2 bunches kale, stems removed 

8 oz local seasonal mushrooms, chopped 

1 Tbsp garlic, chopped 

8 oz  Applewood smoked bacon, medium diced 

3 Tbsp shallots, minced 

2 Tbsp thyme, chopped 

1 cup chicken stock 

¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil 

Salt and Pepper as needed 

DIRECTIONS

1. Bring a large pot of water to a boil, adding 1 tablespoon of salt per quart. Blanche kale in batches until tender (3 – 4 minutes), then remove to ice water bath to shock. Remove from ice to drain dry of excess water when cooled. 
2. Empty the pot of water and add 1 tablespoon of Italian olive oil over high heat. Add bacon and stir to render until lightly crisp. Remove to paper towels to blot dry. 
3. Drain fat from the pot and add 2 tablespoons of fresh oil. Sauté mushrooms until fully cooked, then add shallots and thyme, seasoning to taste with salt and pepper.
4. Add garlic and sauté until aromatic, then add back bacon and kale. Toss to coat, then add chicken stock to pick up fond in pot. Toss lightly adjust seasoning if needed. 
5. Plate in a large serving dish and enjoy!