I never had the chance to cook for my mom on Mother’s Day. From the age of 18, I lived more than 1,500 miles away. It’s too late now, but I’m certain these recipes would have pleased her (eating them, not cooking them). All five dishes have cheese in common—surprise!—but they’re light, quick to make and foolproof. If you have a mother or mother figure to cook for, grab an apron and seize the day.

Blueberry Ricotta Pancakes with Blueberry Maple Sauce

These are the pancakes I dream about. With no leavening other than beaten egg whites, they are almost souffle like.

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Warm Bruschetta with Asparagus and Burrata

On the short list for best brunch dish ever. Plus, it’s adaptable. Replace the asparagus with roasted tomatoes in summer, roasted mushrooms in fall.

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Frittata with Asparagus and Sheep Cheese

I originally developed this recipe using broccoli rabe, but you can sub asparagus pound for pound. Leftover frittata is something to hope for. Slice it for a sandwich the next day with caper mayo or aioli.

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Hearts of Butter Lettuce with Pecorino and Fava Beans

Serve this delicate salad with grilled salmon or lamb chops. You’ll need a sheep cheese moist enough to shave, like this one or this one.

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Ricotta Mousse with Bittersweet Chocolate, Pistachios, Almonds and Orange Peel

Because the best part of cannoli is the filling. You can put raspberries in the bottom of your serving glass and then dollop the mousse on top. Or you can decorate the top with raspberries. Or you can enjoy this perfect dessert just the way it is.

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