Part of Rio Nuevo Publisher’s fabulous Cook West series that celebrates the ingredients of the west, this book deals with provisions most people love -- nuts. This small book packs a powerfully eclectic collection of recipes using pistachio nuts, pignons or pine nuts and pecans. There are over 50 recipes in all, from traditional favorites to nouvelle culinary creations you've probably not tried before. Since chapters cover appetizers, salads, side dishes, breakfasts, and desserts you'll find plenty of ways to be "nutty" throughout the day.

This is a great salad for fall when pears are at their peak.

Line a baking sheet with parchment paper or coat thoroughly with cooking spray.

In a frying pan over medium-high heat, melt the butter. Add the sugar and pecan halves, stir in just to coat. Cook until the sugar melts, then reduce the heat to low. Stir and continue cooking until the sugar turns golden brown. Remove from heat pour the nuts onto the prepared baking sheet. Let them cook, then separate into pieces. The pecans may be glazed ahead of time and stored in an airtight container.

In a salad bowl, combine the greens and pears. Drizzle on the vinaigrette and toss lightly to coat the lettuces and pears. Divide the salad onto four plates and garnish with glazed pecans.