While in Chicago, I learned that hosta flowers are both a member of the lily family and that they are edible. Their aroma is sweet and almost melon-like. This aromatic cue had me longing to pair them with melon. The melon and hosta flower complemented each other nicely. They were the bright complement and condiment to our skirt steak and ricotta gnudi. The dish turned out to be a simple and clean summer beef dish.
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