Preheat oven to 350 degrees.
With an electric mixer with whisk attachment, whip ricotta and cream cheese until smooth.
Stir in orange zest.
In a small bowl, whisk honey, orange juice, and cinnamon.
Add 3 tablespoons of honey mixture to ricotta mixture and stir.
Reserve remaining amount for topping.
In a shallow wide bowl, whisk together eggs, milk, vanilla and salt.
Place bread in bowl to absorb batter.
Spread almonds out on a plate.
Heat a skillet over medium heat and melt half the butter.
Dip half the bread slices in the almonds, pressing them into the side.
Place the bread in the melted butter and grill until browned, about 2–3 minutes on each side.
Put finished bread on an ungreased baking sheet.
Melt remaining 1-1/2 tablespoons of butter and repeat with remaining bread slices.
Bake the grilled bread in the oven for 8–10 minutes, or until cooked through.
If desired, heat honey mixture on stove top or in microwave.
Serve French toast slices with a dollop of ricotta and remaining honey mixture.
Add all dressing ingredients into a blender and mix, or add ingredients to a bowl and use immersion blender to make dressing, set aside.
In two pint sized mason jars, build salad by adding the following into each jar in the following order:
1-1/2 tablespoons honey mustard dressing,
1/2 cup grape tomato,
1/3 cup cucumber,
2 ounces grilled chicken,
1/4 cup roasted pepper,
and 1 cup baby spinach.
Close lid to jar and store for up to 3 days.
When ready to eat, unscrew lid, shake out all ingredients into a bowl and enjoy.
Recipe courtesy of Chefs Jeff McInnis and Janine Booth