An Autumn Menu by Nancy Mehagian

Nancy MehagianThe leaves of fall are upon us, and on our streets and yards. If you live on the East Coast, your trees may be bare by now. Here, in Southern California, we’re still raking and blowing. I love it! Fall just might be my favorite season, for all the color that abounds, the changes in the air and the sight of some of my favorite produce at the Farmer’s Market. To celebrate the season, I’ve offered a few of my recipes–the ones that taste best eaten around a blazing fire.


Except for the vegetarians among us, we’ll all be eating turkey soon enough. This dish, named by a friend who loves meatloaf, is a staple in our household, since it’s fast, easy and delicious.

Preheat oven to 375 degrees.

  • 1 1/4 lbs. ground organic turkey
  • 1 egg, beaten
  • 2/3 cup whole wheat bread crumbs
  • 1 stalk celery, finely chopped
  • 1/2 medium onion, finely chopped
  • 1 plum tomato, chopped
  • 1 tbsp. tamari soy sauce
  • 1/2 cup barbecue sauce (your choice)
  • 1 tsp. ground sage
  • 1/2 tsp. thyme
  • 1 tsp. garlic powder
  • red pepper flakes to taste
  • salt/black pepper to taste

Blend all ingredients well in a large mixing bowl. Place turkey mixture into a glass loaf pan and bake, uncovered, for 45-50 minutes. Allow to stand for a few minutes, slice and enjoy! Serves 4-6 people.

Nancy Mehagian has been a massage therapist and Jin Shin Jyutsu practitioner in Los Angeles for nearly 30 years. She is the author of the culinary memoir, “Siren’s Feast, an Edible Odyssey”.


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by Nancy Mehagian
Nancy Mehagian has been involved with food and healing since 1969, when she opened the first vegetarian restaurant on the Spanish island of Ibiza. Her recently published culinary memoir, Siren's Feast, An Edible Odyssey, covers her spiritual journey through the exciting and tumultuous era of the late 60's and early 70's. Siren's Feast contains over 40 recipes from her Armenian childhood as well as the many countries she has visited.