Looking for some irresistible (Whole30) nibbles to out out before the big (Whole30) feast? Done. We probably don't need to mention this, but ALL of these components can be re-purposed into lunch & dinner things, soooo, just sayin'. 

Sweet Potato Crostini topped with Bacon, Scallion & Onion 

2 sweet potatoes (preferably long & thin), peeled and cut into ¼-inch-thick slices
2 tablespoons Tessemae’s Lemon Garlic
coarse salt and freshly ground black pepper
6 slices thick-cut bacon, finely chopped
2 sweet onions, thinly sliced
1 bunch scallions, trimmed and thinly sliced
2 tablespoons Tessemae’s Matty’s BBQ Sauce
 

1. Heat oven to 425 degrees. Toss potato slices with 1 tablespoon of the Lemon Garlic, salt and pepper and spread in a single layer on a baking sheet. Bake until tender, about 20 minutes.
2. Meanwhile, cook bacon in a large skillet over medium-high heat until crispy, about 8 minutes. Remove bacon from pan and all but 1 tablespoon bacon fat.
3. Reduce heat to medium, add remaining 1 tablespoon Lemon Garlic to pan and stir in onions. Sprinkle with salt and pepper, and cook, stirring often, until browned, about 15 minutes.
4. Stir scallions, bacon and Matty’s BBQ into onion mixture. Top each potato slice with bacon mixture and serve.

 
 

Chili Lime Spiced Nuts

1 large egg white
2 tablespoons Tessemae’s Zesty Ranch
2 limes, zested and juiced
1 tablespoon salt
4 teaspoons chili powder
2 teaspoons cumin
3 cups mixed unsalted nuts
 

1. Heat oven to 300 degrees. Line a rimmed baking sheet with parchment paper and set aside.
2. Stir together egg white, Zesty Ranch, lime zest and juice, salt, chili powder, and cumin. Add nuts to egg white mixture and toss to coat.
3. Spread nuts in an even layer on a rimmed baking sheet and roast for about 30 minutes, rotating pan halfway through, then cool before serving.