Nutrient-Dense, Flavor-Intense
Fresh, Flavor-Forward Recipes from Pero Family Farms
March 2026 Issue
by Lindsay Gifford
Recipes, Photography and Information
provided by Pero Family Farms
When it comes to healthier habits in the kitchen, the mantra from your childhood rears its head: “Eat your veggies!” And thankfully, those boiled-to-death, flavorless sides are a distant memory. Now, fresh and flavorful creative combos are the way to go when it comes to getting in your vegetables. Whether you’re focusing on losing weight or eating the rainbow for a nutrient-dense diet, seasonal vegetables are always a delicious go-to. Whether grilling, sautéing or roasting, Pero Family Farms is making sure you get the freshest quality vegetables to take your meal to the next level and with little to no prep. Little to no prep? Yes please!
Since 1908, the Pero Family has been dedicated to innovation and sustainable farming—from a small farm in western New York, to over 40,000 acres of farmland throughout the eastern United States—Pero Family Farms is still family-owned and operated. The 4th generation continues to carry on the tradition of growing premium quality vegetables with impeccable food safety standards and sustainable farming practices. Today, as the business grows, the 5th generation and their family of employees are dedicated to upholding the long-standing tradition of growing the finest quality vegetables while providing more convenient and creative ways for families to enjoy healthy, nutritious, and flavorful meals at home.
Pero Family Farms' makes it easy to get creative in the kitchen and enjoy the process. There are hundreds of delicious combinations and cooking techniques to bring more flavor, color, and freshness to your table! Are you ready to reap the benefits and yumminess of a balanced diet? Check out the recipes we just couldn’t resist, and log onto www.perofamilyfarms.com for hundreds more. Don’t worry, we won’t tell your mom you asked for a second helping of vegetables!
Vegetable Lasagna Roll Ups
Prep Time: 5 mins | Total Time: 30 mins | Servings: 4-6
12 oz Pero Family Farms Green Beans, blanched, cut in half
1½ cups of your favorite Tomato sauce
1½ cup Ricotta cheese
1 cup Spinach leaves
8 Lasagna noodles
1 Tbsp fresh Italian parsley, chopped
Mini Sweet Peppers and Parmesan for garnish
Preheat oven to 350⁰ F. Blanch the Green Beans. Par-cook the lasagna noodles (about 4 minutes in boiling water). Lay each lasagna noodle out and place 1½ Tbsps of ricotta on one end. Next, add 6-8 green beans on top of the cheese and add a few leaves of spinach right next to the beans and cheese. Sprinkle with salt, pepper, and Italian seasoning. Roll the noodle up tightly and place into a casserole dish, seam side down. Spoon the tomato sauce evenly over the rolls. Cover the dish with foil and place into the oven for 25 minutes. Garnish with chopped parsley, Mini Sweet Peppers and parmesan.
Kung Pao Brussels Sprouts
Prep Time: 5 mins | Total Time: 10 mins
Servings: 3-5
8oz. Pero Family Farms Brussels Sprouts, sliced
½ cup Pero Family Farms Mini Sweet Pepper Rings
1 cup Garbanzo beans, cooked
½ cup Cashews
½ cup Korean BBQ Sauce
¼ cup Vegetable stock
½ Tbsp Olive oil
Heat olive oil in a large sauté pan to medium-high temperature. Add the cashews and cook for about one minute, toasting slightly. Mix in the Brussels Sprouts, Mini Sweet Pepper Rings, garbanzo beans and vegetable stock. Cook for 2 minutes. Add the Korean BBQ sauce and cook for an additional minute (or until the Brussels Sprouts are cooked to your desired texture).
Sheet Pan Chicken Fajitas
Prep Time: 35 mins | Total Time: 55 mins | Servings: 4-6
1 lb. Chicken tenderloins or sliced chicken breast
2 cups Pero Family Farms Mini Sweet Pepper Rings
1 cup Yellow onion, thinly sliced
1½ Tbsp Taco seasoning
1 Tbsp fresh Lime juice
1 Tbsp fresh Cilantro, chopped
1 Tbsp Olive oil
6 Tortillas
Place all ingredients except tortillas in a large resealable bag and shake well, until chicken and vegetables are coated in seasoning. Refrigerate for 30 minutes so the flavors can marinate. Preheat the oven to 400˚F. Spread the chicken and vegetable mixture evenly onto a large sheet pan. Roast in the preheated oven for about 15-20 minutes, stirring halfway through, until the chicken is cooked and the vegetables have softened. Sprinkle with fresh lime juice and cilantro before serving with tortillas.
Mini Sweet Pepper Taco Bowls
Prep Time: 5 mins | Total Time: 15 mins | Servings: 2-4
12 Wonton wrappers
8 oz Pero Family Farms Mini Sweet Peppers, cleaned and diced
1 cup ground Beef, cooked and seasoned
½ cup Green onions, sliced into small rounds
½ cup Sour cream
½ cup Cheddar cheese, shredded
½ cup Cojita crumbling cheese, crumbled
¼ cup Cilantro leaves, chopped
1 Lime, quartered
Preheat the oven to 350° F. Spray a mini muffin baking tray with nonstick cooking spray. Place the wonton wrappers in the center of the muffin cups and gently press
down to make a cup. Bake for 5 minutes.
Remove cups from the muffin tray and let cool. Add the ground beef evenly to all cups. Add Mini Sweet Peppers evenly to all cups. Next, add the Cojita cheese and cheddar cheese. Add the green onions and cilantro, top with sour cream and serve.
Mandarin Ginger Broccoli Salad
Prep Time: 5 mins | Total Time: 10 mins | Servings: 3-5
8 oz Pero Family Farms Organic Broccoli Florets 
½ cup Almonds, sliced
1 cup fresh Mandarin orange segments
½ cup Mini Sweet Peppers
¼ cup Red onions, diced
1 Tbsp Sesame seeds
3 Tbsps Carrot ginger dressing, of choice
Blanch the broccoli and add to a large mixing bowl. Next, add the almonds, Mini Sweet Peppers, onions, and oranges. Pour the dressing on and mix gently. Top with sesame seeds and serve.
Spring Vegetable Salmon Bowl
Prep Time: 5 mins | Total Time: 15 mins | Servings: 2
8 oz Pero Family Farms Gourmet Trio, 
blanched or microwaved (featuring broccoletti, carrots, and French beans)
1 (6 oz) Salmon filet, cooked
1 cup White rice, cooked
Mandarin orange, 8 segments
½ cup Red onion, thinly sliced
¼ cup Crème fresh
1 hardboiled Egg, sliced
1 Tbsp fresh Dill weed
1 Tbsp Mandarin orange juice
Salt and pepper, to taste
In a large serving bowl add the cooked white rice. Next add the Gourmet Trio, oranges, egg and red onion. Place the salmon filet on top. Drizzle with mandarin orange juice and salt and pepper. Top with crème fresh and dill weed.
Hummus &
Vegetable Board
Prep Time: 10 mins | Total Time: 10 mins | Servings: 6-8
8 oz Pero Family Farms Mini Sweet Pepper Rings
12 oz Pero Family Farms Broccoli Florets
24 oz Hummus
5 Basil leaves, thinly sliced
¼ cup Red onion, thinly sliced
1 Tbsp Olive oil
¼ cup Pine nuts, toasted
Non-Porous Serving Board
Evenly spread the hummus on your non-porous serving board. Next, arrange the Broccoli and Mini Sweet Pepper Rings evenly around the board for dipping. Top the hummus evenly with the basil leaves, red onion, pine nuts, and olive oil. Optional: add mini-naan or pita chips.
Broccoletti Fusilli Lunghi with Creamy Butternut
Prep Time: 5 mins | Total Time: 25 mins | Servings: 4-6
8 oz Pero Family Farms Broccoletti
1 cup Half and half
2 cups pasta, cooked (fusilli lunghe)
½ cup Goat cheese, crumbled
¼ cup fresh Sage leaves
1 tsp Nutmeg
1 tsp White pepper
Salt and pepper, to taste
½ cup pancetta, diced
13 oz Pero Family Farms Cubed Butternut Squash
Preheat oven to 350°F. Cook the Butternut Squash according to the microwave directions on the back of the package. Place the cooked Butternut Squash into a food processor and add 1 cup of half and half, nutmeg, and white pepper. Puree the Butternut Squash.
Place the pancetta and broccoletti in a large, oven-safe pan over medium-high temperature. Cook for one minute, stirring constantly. Add the Butternut Squash cream sauce and mix thoroughly. Reduce heat to medium, cover, and cook for 2 minutes. Add the cooked pasta to the pan and season to taste with salt and pepper. Cook for one more minute. Top with goat cheese and fresh sage. Place pan into 350°F oven for 8-10 minutes.
Mini Sweet Pepper Grilled Cheese with Bacon
Prep Time: 5 mins | Total Time: 10 mins
Servings: 1-2
2 slices Hearty country bread
2 slices Aged white cheddar cheese
3 Pero Family Farms Mini Sweet Peppers, grilled or roasted
2 pieces Bacon, cooked
1 Tbsp Butter
Microgreens, for garnish (optional)
Spread butter on one side of each of the slices of bread. Place the cheese on one slice of bread. Add the cooked bacon and peppers on top of the cheese. Add the second slice of cheese on top of the bacon and peppers. Top with the second slice of bread. Place the sandwich in a sauté pan over medium heat. Cook for 2 minutes on each side, until cheese is melted and golden brown.
Low Country No-Boil Sheet Pan
Prep Time: 5 mins | Total Time: 20 mins | Servings: 4
10 oz large Shrimp, shell on 
6 oz Baby potatoes, halved
2 ears of corn cut into rings
1 Tbsp Lemon juice
11/2 Tbsp Olive oil
1 Tbsp Old bay seasoning
12 oz Pero Family Farms Snipped Green Beans
10 oz Smoked turkey sausage, cut on a bias
8 oz Pero Family Farms Mini Sweet Pepper Rings
Preheat the oven to 400˚F. Place Green Beans, sausage, shrimp, Mini Sweet Peppers, potatoes and corn on a sheet pan. Drizzle with olive oil and Old Bay Seasoning. Mix well. Place in the oven for 20 minutes or until the vegetables are cooked to your desired texture.
Sriracha Shrimp & Green Bean Stir Fry
Prep Time: 5 mins | Total Time: 10 mins | Servings: 4-6
6 oz Rock shrimp 
12 oz Pero Family Farms Green Beans, blanched
½ cup Cashews
1 Tbsp Rice wine vinegar
2 Tbsps Soy sauce
1 Tbsp Sesame oil (or sub olive oil)
1 Tbsp Honey
1 Tbsp Siracha
10 oz Pero Family Farms Riced Cauliflower, cooked according to package directions
Heat olive oil to medium-high temperature in a large sauté pan or wok. Add the shrimp, blanched Green Beans, and cashews to the pan. Cook for 1 minute. Next, add the soy sauce, vinegar, honey and sriracha to the pan. Cook for 2 more minutes. Serve over the cooked Riced Cauliflower.
Sweet & Spicy Georgia Slaw
Prep Time: 5 mins | Total Time: 7 mins | Servings: 4-6
12 oz Pero Family Farms
Vegetable Slaw
¾ cup Peaches, sliced and grilled
½ cup Pecans, crushed
1 tsp Cayenne pepper
Slaw Dressing Ingredients:
¼ cup Mayonnaise
1 Tbsp white Vinegar
1 Tbsp white Sugar
¼ tsp Celery seed
Salt and pepper, to taste
1 Tbsp Sweet onion, minced
Add all of the Slaw Dressing Ingredients to a large bowl. Mix well. Season with salt and pepper, to taste. Next, add the Vegetable Slaw to the bowl. Season the crushed pecans with the cayenne pepper in a small bowl. Add the peaches and pecans to the Vegetable Slaw. Mix well and serve.