• In a large mixing bowl combine the Mini Sweet Pepper Rings, Cool Whip, Greek yogurt, mandarin oranges, pineapple, marshmallows and shredded coconut.
• Mix thoroughly and refrigerate for 30-45 minutes before serving.
• Divide even amounts of salad between two small bowls and garnish with a lime wedge and mint sprig.

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• In a medium sauté pan, heat the olive oil to medium high temperature.
• Next add the celery, onions, Mini Sweet Peppers and garlic and cook for 2 minutes.
• Add the Riced Cauliflower, chili powder, cayenne pepper and vegetable stock.
• Cook for 3 additional minutes or until the vegetables reach your desired texture.

• Follow the microwave directions on the backs of the bags and cook the Sweet Kale and Yellow Beans to your desired texture.
• In a large mixing bowl add the Sweet Kale, Yellow Beans, balsamic vinegar, olive oil, salt, and pepper. Toss gently.
• Next, top with feta cheese and spiced pecans.
• Serve immediately and enjoy!

• Heat a large skillet to medium high temperature with olive oil.
• Add the chicken, broccoli and Cajun seasoning and cook for 3 minutes.
• Next add the Laughing cow cheese, half and half and parmesan cheese.
• Stir for 2 minutes continuously or until the alfredo mixture is smooth and creamy and starts to reduce.
• Add salt and pepper to taste and serve.

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• Remove French Beans from bag.
• Bring 3 to 4 cups of water to a rolling boil.
• Add beans and bring water back to boiling. Cook 5 to 7 minutes or until tender.
• Drain the beans and put them in a mixing bowl.
• Add the oranges, shallots, quinoa, rice wine vinegar, olive oil and salt and pepper, to taste.
• Serve immediately and enjoy!

• Cook the Sweet Kale to your desired texture using the directions on the back of the bag.
• Melt the butter in a sauce pan over medium heat.
• Slowly add the flour and mix well.
• Add the half & half to the pan and keep stirring until the flour and butter mixture is thoroughly incorporated and no lumps remain.
• Add the butternut squash puree, parmesan cheese, white pepper and salt and pepper.
• Mix well. Place the cooked Sweet Kale into a casserole dish.
• Pour the sauce evenly over the Sweet Kale.
• Top with panko breadcrumbs and bake at 350°F for 10 minutes or until the top starts to brown and the mixture is bubbling.

• Place the cucumber, strawberry and mint leaves into the popsicle molds.
• Pour the Coconut water to the fill line.
• Place in the freezer overnight, for best results.

• In a medium pot, bring 4 cups of water and the vinegar to a boil.
• Gently place the eggs into the water for 3-5 minutes depending on your desired texture.
• Top each muffin with one slice of Canadian bacon, then one egg.
• Next, pour 1 tbsp. of hollandaise sauce over each egg.
• Finish with the diced Mini Sweet Peppers and enjoy!

• Cook the green beans to desired texture using the directions on the back of the bag.
• Heat a large pot to medium high heat and add the butter, garlic and wine.
• Next add the kidney beans and garbanzo beans, cooked wild rice, cherries and green beans.
• Stir for 2 minutes or until the mixture is completely warm.
• Pour into a serving dish and top with green onions, parsley and parmesan cheese.

• In a large bowl add the Greek yogurt, lemon juice, and garlic.
• Mix well.
• Next, add the Sweet Kale, chicken, grapes, green onions, and celery.
• Mix until well combined.
• Place about 2 tbsp. of the salad mixture in the center of each lettuce leaf and top with microgreens.
• Add salt and pepper, to taste.
• Serve immediately and enjoy!

• Preheat the oven to 350°F.
• Meanwhile, heat the olive oil in a cast iron skillet to medium-high temperature.
• Add the potatoes and Sweet Kale.
• Sprinkle the Chili Lime Seasoning over the top and add salt and pepper, to taste.
• Mix thoroughly and continue cooking for 3 minutes on the stove top.
• Next, place the skillet in the pre-heated oven for 7 more minutes.
• Remove from oven and serve!

• Cook the Sweet Kale to desired texture using the microwave directions on the back of the bag.
• In a large sauté pan, add the olive oil and garlic, cook on medium heat for 2 minutes.
• Next, add the Sweet Kale and pasta to the pan.
• Cook for 2 more minutes.
• Add salt and pepper, to taste.
• Top with parmesan cheese and serve!

• In a large mixing bowl combine the Sweet Kale, cheese, roasted corn and onion.
• In a blender add cilantro leaves, avocado, honey, lime juice and chili powder.
• Blend on high for 30 seconds, until all ingredients are blended.
• Top salad with dressing and mix well.
• Serve immediately and enjoy!

Organic Balsamic Broccoli Kit with Herb Crusted Chicken  

flavor profile | crunchy, herb

Our NEW Simple Side Dish Kits can complete your dinner in just minutes! We've paired the Organic Balsamic Broccoli Kit with an Herb Crusted Chicken to make for a healthy, yummy dinner.

What you need

Ingredients

1  Pero Family Farms Organic Balsamic Broccoli Kit, steamed according to package directions 

1 tbls Olive Oil  

1 Boneless Skinless Chicken Breast   

1 tsp Dried Basil  

1 tsp Dried Marjoram  

¼ tsp Dried Oregano  

¼ tsp Dried Thyme  

½ tsp Sea Salt  

¼ tsp Black Pepper

What you need

Let's Get Started

Directions

• Prepare the Organic Balsamic Broccoli Kit according to package instructions. Once cooked set aside to cool.
• In a small bowl mix together all the dried herbs. Season the chicken breast with salt and pepper on both sides. On the top side of the chicken breast add the mixed dried herbs to create an herb crust.
• Heat a sauté pan over medium heat with the olive oil. Once the pan is hot add the chicken herb side down. Cook on one side for 10 minutes and then flip the chicken and continue cooking until the chicken reaches an internal temperature of 165 degrees. Once the chicken has cooked let it cool for a few minutes on a cutting board. Slice the chicken and place over the cooked broccoli. 
• Add in the sunflower seed and cranberries and toss everything together with the balsamic dressing.

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• To begin lightly cook the butternut squash spirals for 1 ½ -2 minutes in the microwave according to the package directions. 
• To prepare this warm salad begin with adding the oil to a sauté pan over medium/low heat and add in the curry powder. Stir to mix and allow the curry to become fragrant.
• At this point using tongs add in the butternut squash spirals and sauté. Pour in the maple syrup, ½ of the diced apples, a few pinches of sea salt and a pinch of black pepper, stir everything together.
• Let this cook for 2-3 minutes then add in the ground cinnamon and ground ginger if using.
• Let this cook together for 5-7 minutes until the apples soften and the aroma fills the air.  
• Once the apples have softened and the butternut squash has cooked remove the pan from the stove top.
• Add in the raw pepitas, the remainder of the diced apples, the garnish of flat leaf parsley, a squeeze of lemon juice and a drizzle of olive oil.
• Toss everything together and serve warm.  

NEW

* Only available in select markets

• To begin preparing the butternut squash steam as directed on the package for 2 minutes. Once steam remove the top of the package.
• Heat butter in a skillet pan over medium heat. Once the butter has melted add the butternut squash cubes. Season with a pinch or 2 of salt. Let this cook for 10 minutes over low/medium heat. Stir occasionally. Once the butternut squash has cooked add half of the fresh sage and half of the maple syrup and stir. Let this become fragrant.
• Turn the heat off and garnish the rest of the maple syrup and sage.
• To toast the pine nuts. Take a small skillet pan and place the pine nuts on the pan and toast over medium/high heat. Make sure to shake the pan every 30 seconds so as to not burn the pine nuts. Once the pine nuts become golden and fragrant. Turn the heat off and garnish the maple butternut squash with the toasted pine nuts.
• Serve and Enjoy!

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Sweet Kale Orange Ginger Salad  

flavor profile |  sweet, crunchy

This Sweet Kale Orange Ginger salad is filled with so much color, texture, and flavor! Made with our Sweet Kale blend, it includes kale, Mini Sweet Peppers, and Green Beans.

What you need

Ingredients

1 bag Pero Family Farms Sweet Kale Mix 

Dressing 

1/4 cup Vegetable Oil 

¼ cup Freshly Squeezed Orange Juice 

1 tsp Orange Zest 

1 TBLS Freshly Grated Ginger 

2 TBLS Rice Vinegar 

1 TBLS Sesame Oil 

Salt and Pepper, to taste 

What you need

Let's Get Started

Directions

• In a bowl mix together all the ingredients for the dressing. Using a whisk, whisk everything together so that it is combined well. 
• In a large bowl add the Pero Family Farms Sweet Kale mixture with the orange ginger dressing. Gently toss everything together to coat the vegetables. 
• Serve and enjoy!

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• Prepare the quinoa according to the directions on the package. Once cooked leave to the side.
• To make the sweet and sour sauce add all the ingredients into a sauce pan. Turn the heat on medium and whisk everything together. Make sure to break up all the brown sugar granules. Let the sauce come to a light boil and let this cook for 7-10 minutes. The sauce should reduce slightly and begin to thicken.
• Meanwhile to prepare the the vegetables, add the oil of choice into a sauté pan over medium heat. Add the onions with a pinch of salt to let them sweat. Once the onions are translucent add the mini sweet peppers and pineapple, stir everything together. Let this cook for 5-7 minutes over low/medium heat. 
• When the sauce has reduced and thickened, remove the fresh pineapple from the sauce if used. If not pour half of the sauce over the mini sweet peppers and pineapple. Stir together the let this cook together for 1-2 minutes. Turn the heat off and serve the sweet and sour mini sweet peppers over the quinoa. The remaining sweet and sour sauce can be drizzled over each serving or used for dipping. 

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Vegetable Chili

flavor profile | savory | 

This chili is perfect for these cold nights when you're craving something hearty and full of vegetables! Our recipe-ready vegetables take this simple meal from start to finish in less than 30 minutes. 

What you need

Ingredients

4 cups Vegetable stock

1 cup Mini Sweet Peppers, diced

1 cup Green Beans, cut into small pieces

1 cup Butternut squash cubes

1 cup Kidney beans

1 cup tomato sauce

½ cup Onions, diced

½ cup tomato paste

½ cup BBQ sauce

2 tbsp. chili powder

1 tbsp. garlic, minced

1 tbsp. olive oil

Salt and pepper, to taste

What you need

Let's Get Started

Directions

• In a large pot, heat the olive oil to medium-high temperature. Add the Mini Sweet Peppers, Green Beans, Butternut Squash, garlic, and onions to the pot.
• Cook for two minutes.
• Next, stir in the vegetable stock, tomato sauce, tomato paste, Barbecue sauce, kidney beans, and chili powder.
• Season with salt and pepper, to taste.
• Reduce the heat to medium-low.
• Simmer for 2 hours, stirring occasionally, or until the vegetables are cooked through.

Italian Wedding Soup

flavor profile | savory | 

What you need

Ingredients

5 cups vegetable stock

½ lb. of small meatballs (optional)

2 cups escarole, diced

1 cup Pero Family Farms Snipped Green beans

1 cup Pero Family Farms Mini Sweet Peppers, seeded and diced

1 cup Pero Family Farms Cubed Butternut Squash

1 cup Orzo

½ cup white onion, diced

2 tbsp. parmesan cheese

1 tbsp. garlic

1 tbsp. olive oil

Salt and pepper, to taste

What you need

Let's Get Started

Directions

• Set your Instant Pot to the sauté function and add the olive oil
• Next, add diced onions, Butternut Squash, Green Beans, Mini Sweet Peppers, and garlic and cook for 2 minutes
• Add the meatballs (optional)
• Add the vegetable stock, orzo, and escarole and stir thoroughly
• Season with salt and pepper to taste
• Secure your Instant Pot lid and set to pressure cook for 8 minutes
• Once the timer goes off, allow pressure to release naturally and remove the lid
• Sprinkle a generous amount of shredded parmesan cheese over the top and serve.

• Place sliced cucumbers in a bowl and add the vinegar, olive oil, and oregano. Mix well.
• Next, in a separate bowl, add the Greek yogurt, feta cheese and dill weed. Mix well.
• On one side of a slice of bread, spread 1 tbsp. of the Greek yogurt mixture, then top with half of the onions.
• Arrange half of the cucumbers on top of the onions, and add the top with the second slice of bread.
• Slice in half and serve with extra sauce, for dipping!

• Cook the green beans to your desired texture using the directions on the back of the bag.
• Place the green beans in a large bowl and top with pineapple, ham, Macadamia nuts and shredded coconut.
• Drizzle the Pina colada vinaigrette over the top, mix and serve.

• Follow the microwave directions on the butternut squash bag and cook to your desired texture.
• Place the squash in a large mixing bowl and add the quinoa, pine nuts, basil, garlic, olive oil, salt and pepper.
• Mix well and present with the ricotta cheese on top.

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10oz. Pero Family Farms® Organic Riced Cauliflower

8oz. Pero Family Farms® Mini Sweet Pepper Rings

12oz. Pero Family Farms® Okra

16oz. chicken apple sausage- (precooked), sliced into rounds

1 ½ cup tomato sauce

1 cup vegetable stock

½ cup celery, diced

½ cup onions, diced

2 tbsp. Louisiana style hot sauce

1 ½ tbsp. parsley, chopped

1 tbsp. garlic, minced

1 tbsp. olive oil

1 tbsp. creole seasoning or chili powder

Salt and pepper to taste

• In a large sauté pan, heat the olive oil to medium high temperature.
• Next add the celery, onions, Mini Sweet Peppers and garlic and cook for 2 minutes.
• Add the riced cauliflower, chicken sausage, creole seasoning, parsley, tomato sauce, vegetable stock, hot sauce and salt and pepper.
• Cook for 5 minutes or until the sauce reduces and the vegetables are cooked to your desired texture.

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