Our favorite summer recipes

friends eating outdoors

Open-face pesto chicken burgers

Makes 4 servings


  • 1 pound uncooked ground chicken or ground turkey
  • 4 tablespoons purchased basil pesto
  • 1/4 cup finely shredded Parmesan cheese
  • 3 cloves minced garlic
  • 1/4 teaspoon kosher salt or salt
  • 2 3-inch pieces ciabatta bread or four ¾-inch-thick slices rustic Italian bread
  • 2 tablespoons olive oil
  • 4 slices fresh mozzarella cheese
  • 2 cups fresh basil leaves, arugula or spring garden mix
  • 8 small tomato slices
  • Ground black pepper

In a bowl, combine ground chicken, half of the pesto, Parmesan, garlic and salt. Shape into four 1/2-inch-thick oval patties (to fit bread). Halve ciabatta horizontally. Brush the cut side of ciabatta or both sides of Italian bread with olive oil; set aside (reserving any extra oil).

For a charcoal grill, place patties on greased rack directly over medium coals. Grill, uncovered, 10-13 minutes or until chicken is no longer pink (165 degrees), turning once halfway through grilling. Top each patty with a mozzarella slice. Cover grill; grill 1-2 minutes more or until cheese is melted. Add bread and grill for 1-2 minutes per side or until toasted. For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.

Arrange greens on toasted bread. Top with chicken patties and tomato slices. Stir any remaining olive oil into remaining pesto and drizzle over all. Sprinkle with coarsely ground black pepper.

Pasta salad

Makes 8-10 servings


  • 1 16-ounce box of rotini or cavatappi pasta
  • 1 8-ounce package of mozzarella cheese cubes
  • 1 pint carton cherry tomatoes, halved
  • ½ medium red onion, diced
  • 1 3-ounce can of sliced black olives
  • 6 ounces salami, diced
  • 1 bottle balsamic vinaigrette dressing

Cook pasta in salted water according to instructions until al dente. Drain and rinse well with cold water. Place into mixing bowl. Add cheese, tomatoes, onion, olives and salami, and stir to mix well. Add dressing to taste. Refrigerate 2-4 hours to let flavors meld.

Napa cabbage salad

Makes 10-12 servings


  • 1 medium head napa cabbage
  • 1 bunch green onions, chopped
  • 3 to 5 tablespoons margarine
  • 2 3-ounce packages Oriental noodles
  • 2 ½ ounces sliced almonds
  • 4 tablespoons sesame seed
  • ¼ cup white wine vinegar
  • ¾ cup vegetable oil
  • 2 tablespoons soy sauce
  • ½ cup sugar

Thinly slice cabbage. Add onions. Melt margarine and brown noodles. Be sure to break noodles into small pieces and do not use packaged noodle seasoning. When noodles are golden brown, add almonds and sesame seed; finish browning, watching carefully. Remove and set aside. Combine remaining ingredients and boil for 1 minute. Let cool and stir well. Toss with salad greens and noodle mixture 15-30 minutes before serving.

Classic Greek salad

Makes 4 servings

  • 1 large green pepper
  • 1 large red onion
  • 3 large tomatoes
  • 1 medium cucumber
  • 20 Kalamata olives
  • 1 8-ounce block of feta cheese (crumble just before serving) 1 tablespoon red-wine vinegar
  • ¼ cup extra-virgin olive oil

Wash veggies and cut into bite-sized chunks; then toss together. Coat with red-white vinegar and olive oil. Just before serving, top with freshly crumbled feta cheese. We recommend making this at least an hour before serving so the flavors have time to blend. This salad is a great addition to any summer meal– it’s quick, easy and colorful … and it tastes great!

Campfire s’mores in a cone

Makes as many servings as you want!


  • Ice cream cones (waffle or sugar)
  • Chocolate chips
  • Miniature marshmallows
  • Extra toppings like graham cracker pieces, fruit, mini peanut butter cups – the options are endless
  • Heavy duty aluminum foil

Layer chocolate chips, marshmallows and extra toppings into cone until full. Wrap cone tightly in aluminum foil. Heat the foil-wrapped cone in a campfire (or grill) until chocolate and marshmallows are melted, about 3-5 minutes.

Key lime pie


  • 1 ¼ cup graham cracker crumbs
  • ¼ cup sugar
  • 5 tablespoons melted butter
  • 28 ounces sweetened condensed milk
  • ½ cup sour cream
  • ¾ cup key lime juice
  • Grated lime zest for garnish
  • Whipped cream for garnish


Combine graham cracker crumbs, sugar and butter. Mix until blended. Press crumbs into bottom and sides of a 9-inch pie pan. Bake for 10 minutes at 350 degrees.


Combine sweetened condensed milk, sour cream and key lime juice. Stir until smooth. Pour into pie pan. Bake for 10 minutes at 350 degrees, until tiny bubbles form on the surface. Turn off oven and let pie sit in oven for 30 minutes - do not allow to brown.

Chill before serving. Garnish with whipped cream and lime zest.

WBTL-00775 (July 19)

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