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

Italian Chicken Sauté
This flavorful dish can be on the table in less than 30 minutes, making it an excellent weeknight meal option. Serve over pasta or with lots of crusty bread for mopping up all of the awesome sauce! This recipe makes 6 servings.
5 minutes
20 minutes
Italian Chicken Sauté
1 1/2 pounds boneless, skinless chicken breasts, pounded to 1/3" thickness with a meat mallet
2 tablespoons olive oil
1 cup heavy cream
1/2 cup chicken stock
1 small yellow onion, chopped
2 cloves garlic, minced
1/2 cup parmesan cheese, shredded
1 cup spinach, chopped
1/2 cup oil-packed, sun-dried tomatoes, plus the oil
Salt and pepper, to taste
Heat a large skillet to medium-high and add oil. Cook chicken for 5-7 minutes or until the chicken's juices run clear, flipping once in the middle of the cooking process. Remove chicken and set aside. Add onions and cook for 5 minutes, just until the onions are beginning to brown. Add garlic and cook for one minute more.

Add stock, making sure to scrape up the brown bits from the bottom of the pan with the back of a wooden spoon. Simmer the stock until it reduces by half. Add cream, tomatoes, spinach and cheese; stir to combine. Add chicken back in and cook until the chicken is heated through. Serve immediately.
Looking for inspiration? Try these recipes:
Mongolian Beef
Mongolian Beef
All American Chili
All American Chili
Chicken and Tomato Bake
Chicken and Tomato Bake
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