Lunchtime just got a whole lot more stylish! Say goodbye to boring lunches and hello to a new era of fun and function. Jessica Woo’s custom-designed Bento Box collab with Little Spoon is not just a container — it’s a canvas for your culinary creations. Gone are the days of single-serve, plastic bags for sandwiches and snacks! Jazz up your mealtime with these easy and balanced recipes from Jessica Woo’s latest cookbook, and see the endless combinations you can create by using a bento box. 

Colorful Pasta Salad

15 min prep time; 10 min cooking time

12 ounces tricolor rotini

1 cup cut broccoli florets

½ diced red bell pepper 

½ diced green bell pepper 

½ cup diced sliced salami

½ cup diced sliced pepperoni

½ cup chopped artichoke hearts

½ cup sun-dried tomatoes in olive oil, chopped

½ cup black olives, sliced

A pinch of Kosher salt and black pepper

⅓ cup Italian Dressing 

*Crunchy Garlic, optional

*Croutons, optional

*Chopped fresh parsley, optional

1. Cook the pasta according to package directions, until al dente. Drain and rinse under cold water, then set aside.
2. To a large bowl, add the broccoli, bell peppers, salami, pepperoni, artichoke hearts, sun-dried tomatoes, and olives. Add salt and black pepper to taste.
3. Add the pasta and the dressing. Stir well to coat.
4. Enjoy right away or cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to blend.
5. Before serving, top with croutons and give the pasta salad a good stir. Garnish with fresh parsley, if desired. 

Sunomono (Cucumber Salad)

15 min prep time; 30 min chilling time

Kosher salt

2 medium Persian cucumbers, thinly sliced

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 tablespoon sugar

1 tablespoon sesame oil

*Sesame seeds, optional

*Shredded seaweed (nori), optional

1. In a colander set in the sink, sprinkle a pinch of salt over the cucumber slices and let them sit for about 10 minutes to draw out moisture.
2. Gently squeeze the cucumbers and pat them dry with a paper towel to remove any excess moisture.
3. In a small bowl, mix the vinegar, soy sauce, sugar, sesame oil, and ¼ teaspoon salt until the sugar has dissolved.
4. Place the cucumber slices in a large bowl and pour the dressing over them. Toss well to coat.
5. Cover the bowl and refrigerate for at least
   30 minutes to allow the flavors to meld.
6. Before serving, sprinkle some sesame seeds and/or shredded seaweed on top for added flavor and presentation, if desired. 

Coctel de Camarones (Shrimp Cocktail)

20 min prep time; 10 min cook time; 1 hr chilling time

1 pound large shrimp, peeled and deveined, tails removed

2 cups clamato juice

¼ cup ketchup

2 tablespoons lime juice

1 tablespoon hot sauce, such as Cholula or Tapatio

1 cucumber, diced

3 roma tomatoes, diced

½ red onion, diced

¼ cup chopped cilantro

Kosher salt and black pepper

1 avocado, diced Tortilla chips or saltine crackers, for serving

1. Fill a large pot halfway with water and bring to a boil. Add the shrimp and cook until pink and cooked through, 2 to 3 minutes. Drain in a colander, run under cool water, and let cool.
2. In a large bowl, mix the clamato juice, ketchup, lime juice, and hot sauce.
3. Add the shrimp, cucumber, tomatoes, onion, and cilantro. Gently toss to coat.
4. Season with salt and pepper to taste and stir again. Gently fold in the diced avocado.
5. Cover the bowl and refrigerate for 30 minutes to
   1 hour to allow the flavors to meld.
6. Serve chilled with a side of tortilla chips or crackers. Perfect for lunches the following day!

Egg Salad Sando

15 min prep time

6 hard-boiled eggs, peeled and chopped

¼ cup mayonnaise

1 tablespoon finely chopped celery

1 tablespoon chopped dill pickles

1 tablespoon finely chopped red onion, optional

1½ teaspoons Dijon mustard

Kosher salt and black pepper

8 slices milk bread

Lettuce leaves, optional

Plastic wrap or parchment paper

1. Place the eggs in a large bowl. Add the mayonnaise, celery, pickles, onion (if using), mustard, salt, and pepper. Gently mix
   to combine.
2. Place lettuce leaves, if using, on four slices of bread.
3. Spread the egg salad mixture over the lettuce leaves, then top with the other slices of bread.
4. Wrap with plastic wrap or parchment paper and let it set in the refrigerator for 10 minutes.
5. Slice the sandwiches and serve.

Mini Caprese Bites

10 min prep time

12 fresh basil leaves

12 mini mozzarella balls

12 cherry tomatoes

2 to 3 tablespoons balsamic glaze

2 to 3 tablespoons olive oil

Kosher salt and black pepper

12 mini skewers or toothpicks

1. Place a basil leaf, a mozzarella ball, and a tomato onto each skewer.
2. Drizzle with balsamic glaze and olive oil, then season with salt and pepper to taste.
3. Serve immediately and enjoy!