Kid Chefs can make this power packed casserole on the weekend to heat up for a busy weeknight dinner. Kids can soak ½ cup of organic red kidney beans in a 2 quart pot of water. The next day, drain the water and rinse beans thoroughly, pour back into the pot with 2 cups of water, cover and bring to a boil, reduce the heat and cook 50 minutes, stirring occasionally. Bring 2 ½ quarts of water to a boil and add 3 cups of organic whole wheat shells and a pinch of sea salt, cooking 14 minutes. Steam 1 chopped zucchini, 1 sliced portabella mushroom, ½ chopped red bell pepper, ¼ minced red onion, and 2 minced garlic cloves. In a small sauce pan melt 2 tbsp butter, mix in 2 tbsp flour, add 1 cup half and half, ½ cup shredded pepper Jack cheese, ½ tsp sea salt, and ½ tsp curry powder, and a dash of cayenne pepper. Mix the cooked red kidney beans, pasta, and steamed veggies in a bowl with 2 tsp fresh cut basil, rosemary, sage, and thyme from the garden, finely chopped. Add the cheese sauce to the mixture and pour into a casserole dish. Kids can add melt 1 tbsp organic butter in a sauce pan, mix ½ cup organic Japanese panko bread crumbs with a dash of sea salt and curry powder, and sprinkle on top of the casserole. Bake at 350 degrees for 20 minutes.