A Seasonal Recipe with The Recipe Press

A Seasonal Recipe with The Recipe Press

Personal Background & Journey

My name is Sara, and I am the creator of – The Recipe Press. I create seasonal recipes that are simple, yet full of flavor. I live in Southern California with my husband, two daughters, and our two dogs. When I am not creating recipes, I am a stay at home mom to my two girls. I created The Recipe Press after my second daughter was born and I wanted to turn my passion for cooking and baking into a career.

Life Aspirations

My goals are to provide recipes that bring people together to enjoy each-other’s company! Food is not only nourishment, but a universal love language. I would love to continue to create recipes that bring people joy and hopefully one day have a cookbook! 

What is Bento Box to you?

Bento box is so convenient, and honestly, it’s just piece of mind for me! When my days are packed with errands, filming, creating recipes, and taking care of my family, I love having a healthy lunch ready to go! 

What do you pack in your TAKENAKA Bento?

I love to pack easy and flavorful lunches or snacks in my bento! With the multiple compartments, I can pack a variety of foods fruits, vegetables, and proteins. It takes the guess work out of what I should make for lunch when I’m between tasks for the day.  I can also pack healthy snacks for myself and the kids on the go, which I love! 

I love to meal prep one of my favorite lunches in my bento box. A Greek inspired wrap with a blood orange salad! You can find the recipe below! 

What is your favorite part of our boxes and what what colors have you chosen? 

My favorite part of my bento box is that it is compact, but can hold so much food! I also love that it is air tight and keeps my food fresh and ready to eat! TAKENAKA Bento box’s come in a range of beautiful colors to match any personality. My favorite color is the pistachio green! It’s vibrant, and so fun! 

A Seasonal Recipe with The Recipe Press


Greek Inspired Wrap with a blood orange salad




1/2 Avocado, sliced
A few slices of red onion
1 Handful of Spinach, roughly chopped
1/4 C Cucumber, diced
3-5 Cherry Tomatoes, sliced
1 Tortilla 
3 Tbsp. Feta cheese


2 tsp. Olive oil
2 tsp. Red wine vinegar 
Small drizzle of. Honey
1 tsp. Lemon juice
Salt and pepper to taste 

Blood Orange Salad:

2 Oranges, peeled and sliced
2 Tbsp. Pistachios
1/2 Lime, juiced
2 tsp. Olive oil
1 tsp. Honey 


To make the wrap, combine all the dressing ingredients together into a bowl. Whisk  until well combined. Add in the cucumber, onion, spinach, feta, and tomato. Stir to coat all the ingredients with the dressing. 

Lay out the tortilla. Add the avocado, and smash it onto the tortilla, making sure to evenly spread it out. Add in the cucumber-spinach mixture in a line in the center of the wrap. Carefully wrap the tortilla by folding in two sides, then rolling into a log shape. Place seam down into the bento box. 

To make the blood orange salad, whisk together the lime juice, olive oil, and honey. Stir in the oranges and pistachios. Toss to coat with the dressing. Place in the bottom compartment of the bento box. 

You can add in a hard boiled egg in the lunch box if desired. Store in the refrigerator until ready to enjoy!

A Seasonal Recipe with The Recipe Press