Kids that grow organic red bell peppers in their raised bed garden can harvest peppers that are rich in Vitamin C, E, carotenoids and other essential nutrients that will increase as they ripen. Ripe organic red peppers have ten times more vitamin C than green peppers; one red pepper can fulfill the daily requirement. For a rich creamy pasta sauce, kids can preheat the oven to 425 degrees. Deseed, devein, and chop into quarters 2 organic red bell peppers and place on a flat sheet pan lined with parchment paper. Slice lengthwise 1 organic eggplant, chop 3 shallots, and mince 3 garlic cloves and arrange on the sheet pan. Drizzle organic extra virgin olive oil over the veggies and sprinkle with sea salt. Roast the veggies in the oven for 25 minutes. On a small sheet pan toast ¼ cup organic walnuts for 3 minutes. Pour ¼ cup organic extra virgin olive oil into a blender, add 1 tbsp fresh thyme, 2 tbsp fresh basil, 2 tsp organic lemon juice, ½ tsp sea salt, ¼ tsp red pepper flakes, and the toasted walnuts and blend. Slowly add the roasted veggies to the blender, pulsing and scraping with a rubber spatula. This sauce goes great on ravioli, pasta, flatbread, or pizza and can be made ahead and frozen.