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

Easy White Lasagna with Chicken and Spinach
This economical crowd pleaser is loaded with flavor and a great way to get some healthy greens into your kids. Assemble this dish up to 24 hours in advance, refrigerate and bake when ready to eat. This recipe makes 6 servings but can be doubled and prepared in a larger 9" x 13" baking dish.
20 minutes
45 minutes
Easy White Lasagna with Chicken and Spinach
For the cheese sauce:
3 tablespoons butter
2 large cloves garlic, minced
3 tablespoons flour
2 1/2 cups whole milk or half and half
1/4 cup grated parmesan cheese
4 ounces cream cheese, softened
Salt and pepper, to taste

For the lasagna assembly:
3/4 cup ricotta cheese
1 egg
8 dried lasagna noodles, cooked according to package instructions
2 cups cooked chicken, roughly chopped
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
4 cups baby spinach leaves, washed and dried
Preheat your oven to 400 F. Spray a glass 8" x 8" baking dish with nonstick cooking spray.

Make the cheese sauce: Place a saucepan over medium heat. Add the butter; once melted, stir in the garlic and flour. Cook 30 seconds, then gradually whisk the milk into the pan. Bring to a simmer and cook until the sauce is thickened. Remove from the heat and add the Parmesan, cream cheese and spinach. Stir until the spinach is wilted.

Assemble the lasagna: Whisk the egg and ricotta in a small bowl until blended.

Spoon about 1/4 cup sauce on the baking dish and top with 2 lasagna noodles, followed by 1/4 cup of the ricotta, 2/3 cup chicken, 2/3 cup mozzarella, 1 tablespoon Parmesan and 1/2 cup of the sauce. Repeat the layers twice more and pour the remaining sauce and Parmesan over the top layer of noodles.

Bake uncovered 20-25 minutes, until the sauce is bubbling. Let the lasagna cool for 15-20 minutes before serving.
Looking for inspiration? Try these recipes:
Tex-Mex Rice Bowl
Tex-Mex Rice Bowl
Grilled Salmon Tacos
Grilled Salmon Tacos
After School Naan Pizzas
After School Naan Pizzas
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