At Lost Valley, our favorite recipes start right outside the door — mustard greens and daikon from the vineyard cover crop, olive oil from the olive grove, and Meyer lemons from the garden all find their way into our kitchen. These are the dishes we come back to season after season, made to be shared over a glass of wine with the people we love. Explore a few of our favorites below, complete with printable recipe cards you can download and keep.
Rich in protein and packed with cashews, pecans, pistachios, and dried fruit, this gluten-free granola gets its golden color and deep flavor from Napa wildflower honey and Lost Valley Extra Virgin Olive Oil, finished with a touch of flaky sea salt for balance.
Enjoy a bowl with Greek yogurt to start the day, or serve it as a snack alongside a glass of wine in the afternoon sun.
Prep: 10 minutes · Bake: 30 minutes · Makes about 10 cups.
Bright Meyer lemon zest and Lost Valley Extra Virgin Olive Oil give this gluten-free loaf its golden color and tender crumb, finished with a touch of flaky sea salt for the perfect sweet-savory bite.
Enjoy a slice with your morning coffee, or serve it in the afternoon alongside a glass of wine out on the patio.
Prep: 20 minutes · Bake: 50-55 minutes · Serves 8-10.
Made with mustard greens harvested straight from our vineyard cover crop, blended silky-smooth with chickpeas, tahini, lemon, and Cordero Vineyards Extra Virgin Olive Oil.
Finished with a drizzle of olive oil, a dusting of smoked paprika, and fresh mustard flowers.
Serve with sliced daikon radish and warm baguette, and pour a glass of Lost Valley Wild Harvest Sauvignon Blanc alongside — a true taste of the estate.
Prep: 20 minutes · Makes about 2 cups.
A tender, bright loaf made with Lost Valley Extra Virgin Olive Oil and topped with a sprinkle of flaky sea salt for the perfect sweet-savory finish.
Equally at home as a morning treat with coffee or an afternoon bite on the patio with a glass of wine.
Prep: 20 minutes · Rise 2.75 hrs · Bake: 30-35 minutes · Serves 8-10.