In the South End, Pops Restaurant has made some major changes to its menu and interior. How do I know? Well, because I work there. Before the recent reopening with the new bar, the staff sat down together to talk about the new menu items and ingredients.

We literally went through every single item, and I asked Chef about anything that sounded suspicious. As a result, we now keep a handy dandy list of everything that can be prepared for a Celiac. A lot of our items have a lot of hidden ingredients that aren't listed on the menu, so if you are gluten intolerant, PLEASE be sure to tell your server...it's a small restaurant and kitchen, so if you don't make this clear then you will definitely be contaminated.

I'm happy to report that Pops is even more committed to allergies than before.

Need a quick small bite? Try the Carnitas "nachos" made with corn masa and sriracha sour cream.

Want something heartier? Go for the duck confit (the best I have EVER had) and sub the mashed potatoes for the gnocchi.

Location: 560 Tremont Street, Boston, MA
Website: http://www.popsrestaurant.net/
I've been cooking a lot of casseroles lately as a way to save money and make what I buy stretch for multiple meals. I keep my grocery budget between $100 and $120 and I only buy groceries every other week, so it's important that whatever I buy lasts!

I found this amazing recipe on Glutenfreeda.com that I'm literally obsessed with, so if you're looking for a cheap and easy meal...here it is:

Turkey & Asparagus Casserole
(I used chicken instead of turkey)

Ingredients
12 oz. gf pasta
1 bunch asparagus, cut into 2 inch pieces
1 Tablespoon olive oil
2 shallots, minced
1 medium red bell pepper, chopped
1 cup cremini mushrooms, sliced

3 Tablespoons unsalted butter
2 Tablespoons gf flour
1 cup milk
1 cup Parmesan cheese
Salt and freshly ground black pepper

3 cups cooked turkey, shredded (or chicken!)
6 oz. fresh mozzarella, diced

Instructions
Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender, about 4 minutes. Using a slotted spoon remove the asparagus and immediately plunge into a bowl of ice water. Add the pasta to the boiling water and cook until al dente; drain.

Heat the olive oil in a large skillet over medium high heat. Add the shallots; sauté for 1 minute. Add the bell peppers; sauté for 2 minutes. Add the mushrooms; sauté for 2 minutes or until the vegetables are just tender. Remove from heat and set aside.


Preheat the oven to 375°.

In a small saucepan, melt the butter over medium heat. Whisk in the gf flour and cook for 1 minute. Gradually add the milk, whisking constantly and cook until thickened. Add the parmesan cheese and stir until blended. Adjust seasonings to taste with salt and freshly ground black pepper.

In a large bowl, toss the cooked pasta with the vegetables, white sauce and turkey. If necessary adjust seasonings to taste with salt and freshly ground black pepper.

Transfer the mixture to a greased 13x9 inch baking pan and top with fresh mozzarella. Bake for 30 minutes or until the cheese is melted and lightly browned on top and the casserole is bubbling. Serve.

Oh man, Against the Grain Gourmet certainly knows what they're doing. Their rolls and baguettes are the closest to normal that I've ever experienced.

The rolls are flaky and buttery, and have been great for the cheesesteaks I've been making. I've also used the baguettes to make cheesesteaks, but I'm really just too lazy to cut the bread that frequently.

Either way, I highly recommend Against the Grain, and am on the lookout for their bagels! I've only been able to find the rolls and baguettes at the Whole Foods on River Street in Cambridge, MA. But if anyone has spotted them anywhere else, let me know!

Price: ~$5 - $6
Website: http://www.againstthegraingourmet.com/products.html