October 20, 2021

To Our Valued Customers:

There was a recall on fresh whole red, white, and yellow onions imported from Chihuahua, Mexico on October 20th, 2021. Our company did not purchase from any of the distributors named in this incident nor did we purchase product imported from Chihuahua, Mexico. Our onions are grown fresh right here in NV and shipped direct to stores. We do not have any association whatsoever with the parties that have been implicated in this recall. The onions in this incident are not from our company. Peri & Sons Farms onions are safe for consumption.

Peri & Sons Farms has the strictest food safety policies in place to ensure the safety of our customers and end consumers. Our internal food safety standards and practices require that all onions, red, white, sweets and yellows, sold from our farms and packing shed facilities carry a certificate of analysis with negative results for both Salmonella and E. coli. We have provided documentation of our testing analysis for your reference as attachments. See Certificates of Analysis. (COA). Additionally, verification of our food safety certifications can be found here: www.PeriandSons.com/Onions.

We hope this information and documentation of our testing will put your mind at ease with respect to the quality and purity of our onions. As always, COAs are available for all buyers upon request.

If you have any questions, please contact either me or Sara Brinkley, Director of Food Safety, Direct-775-463- 6301, Cell: 775-781-3886 or via email Sara@PeriandSons.com.

As always, the team at Peri & Sons Farms is completely committed to providing our customers a safe, pure, and clean product. We remain deeply grateful for your continued business and wish you and your entire team safety and good health.


Pamela Peri

Pamela Peri
Executive Vice President
Peri & Sons Farms
775-463-4444 Main Office
775-781-3838 Mobile

Sara Brinkley
Director of Food Safety & Organic Certification
Peri & Sons Farms
775-463-6301 Direct
775-781-3886 Mobile

Chicken Sorrentino
This zesty, savory, slightly boozy chicken dish is easy to put together, making it an excellent weeknight meal option. We like to serve this with a simple side salad and lots of crusty bread for mopping up all of the wonderful sauce. This recipe makes 4 servings.
15 minutes
30 minutes
Chicken Sorrentino
4 boneless, skinless chicken breasts, pounded to about 1/2" thick
1/2 cup all-purpose flour
3 tablespoons unsalted butter, divided
3 tablespoons olive oil
1 medium eggplant, peeled and sliced into 1/3" rounds
1 small yellow onion, chopped
1 cup dry white wine
4-8 slices prosciutto
1 cup store-bought marinara sauce
6 ounces mozzarella, thinly sliced
1/4 cup grated Parmesan cheese
Fresh chopped Italian parsley, for garnish
Salt and pepper, to taste
Preheat your oven to 400 F.

Heat a heavy, large skillet to medium-high and add 1 tablespoon of butter and 1 tablespoon of oil.

Dredge chicken in flour and shake off excess. Season with salt and pepper. Add chicken to skillet and cook for 4 minutes, flipping once in the middle. Note that tis step is only to brown the chicken slightly; it will finish cooking in the oven. Remove chicken from pan and set aside.

Add remaining butter and oil to pan. Working in batches, cook eggplant slices for 4 minutes, flipping once in the middle of cooking. Remove eggplant to a plate and continue until all eggplant is cooked. Add onion and cook for 4-5 minutes, until onions become fragrant and translucent. Add wine to pan and scrape up any brown bits off the bottom of the pan with a wooden spoon. Let wine reduce by half; turn off heat, add marinara and stir to combine.

Arrange chicken breasts in a glass baking dish in a single layer. Top with prosciutto, eggplant slices, cheeses and marinara. Bake for 25 minutes, or until the chicken's juices run clear. Remove from heat and garnish with parsley; let stand a few minutes before serving.
Looking for inspiration? Try these recipes:
Roasted Onion Dip
Roasted Onion Dip
Spinach and Cheese Strata
Spinach and Cheese Strata
Caramelized Onion Tart
Caramelized Onion Tart
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