Skillet Chicken Kale and Feta Sausage with White Beans and Tomatoes
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In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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PREP TIME: 15min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 27g||42%|
|Saturated Fat 7g||35%|
|Total Carbs 16g||5%|
|Dietary Fiber 6g||24%|
|Vitamin A 290%|
|Vitamin C 90%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 cups cherry tomatoes
1 small red onion, cut into 1 1/2" chunks
1 green pepper, cut into 1 1/2" chunks
1/4 cup olive oil, divided
1/2 cup cucumber, diced
1/4 cup black olives, chopped
1/4 cup crumbled feta cheese
2 tbsp. lemon juice
1 tsp. dried oregano
1 head romaine lettuce, shredded
Wooden skewers, soaked in water for 30 minutes
Slice sausage into 2 inch rounds. Heat a grill or grill pan over medium high heat. Alternately skewer sausage, cherry tomatoes, red onion and green pepper chunks.
Brush the skewers with 2 tablespoons olive oil. Grill for 5 to 7 minutes until sausage and vegetables are grilled and slightly charred.
In a bowl combine the diced cucumber, chopped olives, and feta cheese. Whisk together lemon juice, oregano and remaining 2 tablespoons of olive oil. Toss cucumber mix with the lemon dressing and set aside.
Place the grilled skewers on a bed of shredded romaine and drizzle with cucumber dressing. Serve with warm pita bread.
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