M is for the million things you taught me, O is for your optimistic view, T is for the time we spend together, H is for my heart that belongs to you, E is for your endless patience and R is for all the reasons that I love you.

With Mother’s Day on Sunday, let’s take some time to celebrate our moms and all the special women who have made an impact in our lives. Being a mom is one of the toughest, yet most rewarding jobs. As you look for ideas to spoil your amazing mom, why not show your appreciation by honoring her with a beautiful brunch.

LEMON RICOTTA PANCAKES

By Hawaiian Electric Co.

• 3/4 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1 cup ricotta cheese
• 2 eggs
• 2/3 cup milk
• 1 lemon, zested and juiced
• Butter, for griddle
• 1 (11-ounce) jar prepared lemon curd
• Powdered sugar, for dusting

Heat a nonstick griddle.

In a medium bowl, combine flour, baking powder, nutmeg, salt and sugar.

In a large bowl, whisk together cheese, eggs, milk, lemon juice and zest. Mix in flour mixture.

Brush hot griddle with butter. For each pancake, pour approximately 1/4 cup of batter on the griddle and cook on both sides until light golden brown. Repeat to use up batter.

In a small saucepan on low heat, warm lemon curd. Drizzle a few tablespoons of curd over pancakes; sprinkle with powdered sugar. Serves 5.

Approximate nutritional information, per serving (using 3 teaspoons butter on griddle per pancake and not including powdered sugar): 500 calories, 24 g total fat, 13 g saturated fat, 180 mg cholesterol, 650 mg sodium, 62 g carbohydrate, no fiber, 43 g sugar, 12 g protein.

STRAWBERRY SPINACH SALAD

By Hawaiian Electric Co.

• 2 tablespoons melted butter
• 1/2 cup sliced pecans
• 1/4 cup brown sugar
• 1 (8-ounce) bag of spinach
• 1 pint strawberries, rinsed and sliced
• >> Dressing:
• 1/2 cup sugar
• 1/4 cup chopped red onion
• 1 teaspoon dry mustard
• 1 teaspoon poppy seeds
• 1/2 teaspoon salt
• 1/3 cup red wine vinegar
• 1/2 cup vegetable oil

Heat oven to 350 degrees. In a small bowl, mix butter, pecans and brown sugar. Spread on a cookie sheet and bake 8 minutes.

In a small bowl, mix all dressing ingredients.

In a large bowl, layer spinach, strawberries and pecans. Mix in dressing right before serving. Serves 5.

Approximate nutritional information, per serving 480 calories, 36 g total fat, 5 g saturated fat, 10 mg cholesterol, 300 mg sodium, 40 g carbohydrate, 3 g fiber, 35 g sugar, 3 g protein.

SPINACH AND PORTUGUESE SAUSAGE QUICHE

By Hawaiian Electric Co.

• 6 large eggs, beaten
• 1-1/2 cups heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chopped fresh baby spinach, packed
• 1-1/2 cups cubed Portuguese sausage
• 1-1/2 cups shredded Gruyere cheese
• 1 (9-inch) uncooked pie crust, fitted to a 9-inch glass pie plate

Heat oven to 375 degrees.

In a large bowl, whisk together eggs, cream, salt, and pepper.

Layer spinach, sausage, and cheese on bottom of pie crust, then pour egg mixture on top. Bake 45-55 minutes, until egg mixture is set. Cut into 8 wedges. Serves 8.

Approximate nutritional information, per serving: 430 calories, 35 g total fat, 17 g saturated fat, 215 mg cholesterol, 600 mg sodium, 12 g carbohydrate, no fiber, 2 g sugar, 17 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.