Recipes: G. Garvin's New Book 'Make It Super Simple'

— -- Celebrity chef G. Garvin is keeping busy these days with two TV shows and a new cookbook, "Make it Super Simple."

It's Garvin's second cookbook, and he says it's focused on "keeping the tradition of family meals alive."

Today on "Good Morning America," Garvin shared recipes from his new book for Chicken and Broccoli Casserole, Cannellini Bean & Bell Pepper Salad and Honey-Strawberry Shortcakes.

Chicken and Broccoli Casserole

Ingredients:

1 16-ounce package dried medium egg noodles

1 14-ounce package frozen broccoli florets, thawed

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon yellow mustard

Salt

Black pepper

2 cups milk

1 cup shredded sharp cheddar cheese

3 cups chopped cooked chicken

½ cup shredded mozzarella cheese

Paprika

Directions:

In a large pot bring water to a boil. Add noodles; cook according to package directions; Drain; return to hot pot. Keep warm. In a large saucepan cook broccoli according to package directions; drain. Keep warm.

Preheat oven to 350°F. For cheese sauce, in a medium saucepan melt butter; blend in flour and yellow mustard. Season with salt and pepper. Stir in milk. Cook, stirring constantly, until thickened. Remove from heat; whisk in cheddar cheese until melted.

In a quart casserole layer cooked noodles, broccoli, and chicken. Pour cheese sauce over all. Sprinkle mozzarella cheese on top. Sprinkle with paprika. Bake about 25 minutes or until bubbling hot.

String Bean, Cannellini Bean, And Red Bell Pepper Salad

Ingredients:

1 red bell pepper, halved and seeded1 yellow bell pepper, halved and seeded3 tablespoons olive oilSalt1 pound fresh green beans, trimmed2 15-to 16-ounce cans cannelloni beans (white kidney beans), Great Northern beans, or navy beans, rinsed and drained2 Tablespoons capers, drained2 anchovy fillets, finely chopped2 Tablespoons red wine vinegarBlack pepper

Directions:

Rub bell pepper pieces with 1 Tablespoon of the olive oil. Place on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until charred on all sides, turning frequently. Remove from grill, place in a resealable plastic bag. Seal bag. Let stand for 5 minutes. Peel peppers and slice into bite size strips; set aside.

Meanwhile, in a large pot bring water to a boil; add a pinch of salt. Add green beans. Cover and cook for 10 to 15 minutes or until crisp tender; drain. Cool in ice water. Drain again.

In a large bowl combine bell pepper strips, green beans, cannelloni beans, capers and anchovy fillets, tossing to combine. For dressing, in a small bowl whisk together the remaining 2 tablespoons olive oil and the red wine vinegar. Season to taste with salt and black pepper. Toss dressing with vegetables.

Honey – Strawberry Shortcakes

Ingredients:

1 10.2 ounce package (5) large flaky biscuits

2 cups fresh strawberries, halved

¼ cup balsamic vinegar

¼ cup honey

1 tablespoon packed brown sugar

¼ cup whipping cream

1 teaspoon vanilla extract

½ cup sliced almonds, toasted

5 sprigs fresh mint

Directions:

Bake biscuits according to package directions. Cool on wire rack.

In a bowl combine strawberries, balsamic vinegar, 2 tablespoons of the honey, and the brown sugar, set aside. In a chilled small mixing bow combine whipping cream and vanilla extract. Beat with an electric mixer on medium speed until soft peaks form. Fold in the remaining 2 tablespoons honey and beat until stiff peaks form.

To assemble shortcakes, split biscuits in half horizontally. Place a biscuit bottom on each of five dessert plates. Divide strawberry mixture among biscuit bottoms. Top each with some of the whipped cream mixture. Top with biscuit tops. Sprinkle each shortcake with some of the almonds and garnish with mint.