Kids delight in picking fresh veggies from the garden to bring into the kitchen for dinner. Adding a rainbow of veggies to a meal is the secret to good health. Kids can simmer ½ cup organic brown rice with 1 ¼ cups of water and 1 tbsp butter for 50 minutes. Wash and steam fresh from the garden organic small zucchini, small carrot, ½ portabella mushroom, ½ red onion, and 1 cup spinach. Preheat oven to 350 degrees. In a small bowl mix 4 oz ricotta cheese, ¼ cup shredded provolone cheese, ½ tsp sea salt, ¼ tsp cumin, and 1/8 tsp cayenne pepper. Cut small fresh leaves of rosemary, sage, thyme, oregano, basil, and cilantro and mix into the cheese. Mix the veggies into the rice pot, add the cheese mixture and pour into a casserole dish. Top the dish with 1 tbsp butter melted in a sauce pan, ¼ cup of organic whole wheat bread crumbs, sea salt, and cumin. Sprinkle with 1/8 cup shredded provolone cheese and bake for 30 minutes.