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  • 3 medium zucchini
  • 3 medium carrots
  • 1 Tbsp Spanish Hoji Blanca, Chilean Frantoio, or Sevillano EVOO
  • 1/2 cup golden raisins
  • 1/2 cup white wine, any will do
  • 1/4 cup pecans, chopped
  • 1 tsp s.a.l.t. sisters Smoked Applewood Sea Salt


Preheat oven to 400°

Place zucchini and carrots into a bowl, add the EVOO and Smoked Applewood Sea Salt, toss. Evenly spread out the veggies on a bar pan. Place in oven and roast for 20–30 min.

Over medium heat sauté the golden raisins in the white wine for about 10 min, remove from heat.

Add zucchini, carrots and peacans to the pan with the raisins and stir. Add more Smoked Applewood Sea Salt, if needed.

Served hot or at room temperature.