There's something simply pleasing about an open-faced sandwich. When a sandwich is open, its filling becomes the topping, which is a lovely reflection of the sum of its parts and a visual tease, beckoning a bite. While the sandwiches will vary, often these tasty bites creatively incorporate simple ingredients or leftovers layered over a smear of olive oil or soft cheese on sturdy or day-old bread refreshed on the grill or in the oven. The presentation is fresh, minimal and artful, with a few leaves or sprigs for garnish.

This bruschetta includes fresh ricotta topped with roasted beets and a spoonful of garden pesto. I call it a garden pesto because I use handfuls of the fresh herbs that have popped up in my garden. When the garden isn't ready, I simply combine the supermarket herbs I've collected in my refrigerator. This can include any combination of parsley, mint, chives, dill, chervil, basil and oregano. The idea is that there is a mix of herbs, so that one flavor doesn't overwhelm the others. The result is a brightly green and herbaceous coulis that is delicious served with vegetables, fish, chicken, or mixed with rice and pasta. In this case, it's a vibrant garnish to this bruschetta.

Ricotta Beet Bruschetta With Garden Pesto

Prep time: 30 minutes

Total time: 30 minutes

Yield: makes 6 servings

Garden Pesto:

3 cups (packed) fresh herbs, such as parsley, mint, dill, chives, chervil, plus extra for garnish

1 small garlic clove

1/2 cup extra-virgin olive oil, plus extra as needed

1/2 teaspoon finely grated lemon zest

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Bruschetta:

6 slices ciabatta or levain bread, each about 1/2 inch thick

Extra-virgin olive oil, as needed for toasting the bread

1 cup fresh ricotta cheese

6 to 8 roasted and peeled baby beets, cut into wedges

Sea salt and freshly ground black pepper

Make the pesto: Place the herbs and garlic in the bowl of a food processor. Process until finely chopped. With the processor running, add the oil in a steady stream until blended. If too thick, add extra oil to your desired consistency. Add the lemon zest, salt and pepper; pulse once or twice to blend. Taste for seasoning.

Heat the oven broiler or a grill. Lightly brush the bread slices with oil. Broil or grill until toasted golden on both sides but still tender in the center, about 2 minutes. Remove and cool the bread for 5 minutes.

Smear the ricotta on the bread, then drizzle some of the pesto over the ricotta. (You will not use all of the pesto. Cover with plastic and refrigerate for another use for up to one day.)

Top the bruschetta with the beets. Brush the beets with a little oil and lightly season the bruschetta with salt and pepper. Garnish with fresh herb sprigs and serve whole or cut in half for smaller bites.

CAPTIONS AND CREDITS

Sometimes presentation is overrated. Eton Mess is a British dessert that's an unapologetic mishmash of fruit, cream and crumbled meringues folded together and plunked in a glass or bowl. It's the kind of mix that appeals to kids and adults alike. While you might call it messy, there's no denying its swoon-worthy results: a mound of ethereal whipped cream punctuated by crispy bits of sugary meringue and chunks of juicy strawberries.

You can't go wrong with this recipe. It's simple and a great way to highlight the season's fresh berries. While strawberries are a traditional ingredient, you can also add raspberries, blueberries and blackberries. In this recipe, I combine mascarpone cheese with the whipped cream, which adds extra richness and body to the cream and also stabilizes it, so you can assemble the dessert three to four hours before serving. This makes the perfect party dessert for a casual Memorial Day bash.

Strawberry (Eton) Mess

Prep time: 20 minutes

Total time: 20 minutes

Yield: 4 to 6 servings

1 pound fresh strawberries

3 tablespoons sugar, divided

1 cup heavy cream

8 ounces mascarpone cheese

1/2 teaspoon vanilla extract

12 (1-inch) meringue buttons, coarsely crumbled

Set aside 3 unblemished strawberries. Hull and quarter the remaining berries; place in a bowl and sprinkle with 1 tablespoon sugar. Stir to coat and set aside.

Whip the cream and mascarpone in the bowl of an electric mixer fitted with a whisk attachment until it begins to thicken. Add 2 tablespoons sugar and the vanilla and continue to beat until soft peaks form. Fold the quartered strawberries into the cream and then fold in the meringue buttons with any of the sugary dust.

Gently spoon the mixture into individual serving glasses or small bowls. Cut the reserved strawberries in half lengthwise and arrange on top of the cream as a garnish. Serve immediately, or cover with plastic and refrigerate for up to 4 hours before serving.

CAPTIONS AND CREDITS

I won't say this soup is authentic, but it did take inspiration from a Korean ramen-style bowl, while I improvised with ingredients already in my kitchen. It also nipped my craving for a healthy, spicy soup on a rainy day. You can see that there are no ramen noodles in the soup -- I had a package of udon noodles ready to use, but the soup was so densely packed with vegetables that I didn't see the need to add them. (Feel free to add them if you wish!)

I did include gochujang and kimchi, two traditional Korean ingredients that are essential to the flavor of this vibrant soup. Gochujang is a fermented soybean and chili pepper paste, which is available in Asian and specialty stores as well as the international section of well-stocked supermarkets. It's a murky, spicy and slightly sweet paste which adds umami-rich depth of flavor to any dish it graces -- think of it as robust miso with a kick of heat. Kimchi, as you may already know, is fermented cabbage and other vegetables such as daikon and scallions. It's like a Korean coleslaw that's boldly flavored with fish sauce, red pepper, ginger and garlic, which contribute heat and a fiery tint to the soup broth. Kimchi is also available in the refrigerator section of well-stocked supermarkets and health food stores.

Finally, shiitake mushrooms are an important addition to this soup, imparting their own deep umami flavor and sultry consistency to the broth. As for the remaining vegetables, I added sturdy kale and sweet carrots. You can improvise and substitute or add other ingredients such as broccoli, spinach and bok choy. If you would like to include udon or ramen noodles, cook them beforehand and add to the soup just before serving.

Kimchi Soup With Shiitakes, Tofu and Kale

Prep time: 30 minutes

Total time: 60 minutes

Yield: 2 to 4 servings

2 tablespoons canola oil, divided

8 ounces shiitake mushrooms, trimmed, sliced 1/4-inch thick

1 medium yellow onion, chopped

1 medium carrot, thinly sliced

2 garlic cloves, minced

1 tablespoon peeled and grated fresh ginger

1/2 cup coarsely chopped kimchi

2 tablespoons kimchi juice

4 cups chicken or vegetable stock

2 tablespoons soy sauce

1 tablespoon gochujang (fermented hot pepper paste)

1 teaspoon sesame oil

1 teaspoon sugar

1 small bunch kale, tough ribs removed, leaves coarsely chopped

8 ounces soft tofu, cut into 3/4-inch cubes

2 scallions, thinly sliced on the diagonal

1 red chili pepper, thinly sliced

Heat 1 tablespoon oil in a soup pot over medium. Add the mushrooms and cook until they soften, turn golden brown and begin to release their juices, stirring frequently. Remove the mushrooms and set aside.

Add 1 tablespoon oil and the onion to the same pot over medium heat and saute until the onion begins to soften, about 2 minutes. Add the carrot and saute until bright in color and crisp-tender, 2 to 3 minutes. Add the garlic and ginger and saute until fragrant, about 1 minute. Add the kimchi and kimchi juice and saute 1 minute, then add the stock, soy sauce, gochujang, sesame oil and sugar.

Bring the soup to a boil, then reduce the heat to medium-low and simmer 10 minutes. Stir in the kale and continue to simmer until the kale wilts, about 2 more minutes, stirring frequently. Return the mushrooms to the soup, gently stir in the tofu, and simmer until just heated through.

Ladle the soup into bowls and garnish with the scallions and chili pepper.

CAPTIONS AND CREDITS