NEW YORK (CBSNewYork) – If you’re thinking about dinner, try a hearty vegetable dish. It may be enough to satisfy your hunger. Stephanie and Tony Tantillo have the recipe.

Click here for a printable version of this recipe (.pdf)

Local String Beans And Easter Potatoes


6 oz string beans

4 oz extra virgin olive oil

5 cloves garlic, smashed

5 medium easter potatoes, quartered

salt and pepper to taste

2 stalks fresh rosemary

pinch of oregano

juice of 2 lemons

zest of 1 lemon


Bring a pot of lightly salted water to a boil, drop in beans for just 2 minutes. Remove beans from water and drop into a bowl of ice water

In a medium saute pan, heat oil and garlic until garlic just begins to golden and add potatoes. Cook until soft enough that fork goes through. Add in string beans, coat with oil and drop in rosemary, oregano, and lemon juice. Reduce to a simmer. Once rosemary turns black, remove sprigs and serve hot

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