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 Stuffed Chicken Breasts
These zippy chicken breasts are fast to put together and use just a handful of ingredients. Save the leftovers, slice when chilled and make an awesome Italian Chicken Sandwich for lunch the next day!
5 minutes
45 minutes
Italian Stuffed Chicken Breasts
4 chicken breasts, rinsed and patted dry
1/2 cup oil-packed sun-dried tomatoes, with the oil, finely chopped
4 ounces mozzarella cheese
1/2 cup caramelized onions*
Preheat your oven to 375 F and make sure your oven rack is positioned in the middle of the oven.

Slice chicken breasts halfway through with a paring knife. Be careful not to slice all the way through the chicken. Stuff the breasts with the onions, tomatoes and cheese, distributing evenly. Bake for 45 minutes or until the chicken's juices run clear. Serve warm.

To caramelize the onions, heat 1 tablespoon of oil to medium in a heavy skillet. Add onion slices and sauté for 30-45 minutes, stirring occasionally, until onions soften and turn a deep caramel color. Remove from heat.
Looking for inspiration? Try these recipes:
Oven Braised Chicken with Peppers and Olives
Oven Braised Chicken with Peppers and Olives
Paleo Sweet Potato Chili
Paleo Sweet Potato Chili
Cheesy Sweetie Sweet Onion Dip
Cheesy Sweetie Sweet Onion Dip
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