With goat cheese and baby greens replacing pickled eggs and reheated chili, bar food isn't what it used to be. And it isn't just for serving in bars, either. Try a few of these recipes for dinner this week.

BISTRO SALAD

4 ounces baby spring greens

1 ounce balsamic vinaigrette

2 fingerling potatoes cooked, sliced into medallions

4 ounces smoked pork and garlic sausage

1 large egg

4 cups boiling water with 2 ounces white vinegar added

Combine greens and dressing, tossing to coat greens well, place in center of plate and set aside. Heat potatoes and sausage until crisp and place along side the greens.

Gently break egg into simmering water and vinegar mix. Wait 30 seconds, then gently flip the egg over. Poach for another 30 seconds and remove from the water with a slotted spoon. Place egg on top of greens and garnish with chives. Serves 2.

Source: Aspen, 747 N. 25th St.

BEET SALAD

4 large fresh beets

1/4 cup olive oil

Splash of sherry vinegar

Salt and pepper to taste

1/4 cup sour cream

Pinch diced fresh herbs such as parsley, chervil

Garlic-infused olive oil

Lemon zest

First bake the beets, skin on, in the oven. Place the beets in a baking dish with about 2 inches of water and cover with aluminum foil. (Small holes in the foil will lessen the chances of getting a steam burn on your arm when checking the beets for doneness.)

Place the beets in a preheated, 400-degree oven and cook until tender throughout (test with a toothpick). Small beets 1 to 1 1/4 inches in diameter take about 1 1/4 hours. Larger beets will take longer.

When done, let beets cool, then peel them over the sink. Their skins should rub off easily. (Wear rubber gloves to avoid dyeing your hands red.) Dice beets into small cubes, then toss them in a bowl with olive oil, sherry vinegar salt and pepper to taste.

The cooked and seasoned beets may be placed in a ring mold for an elegant presentation, or serve with a dollop of sour cream and a pinch of mild herbs such as parsley or chervil. Drizzle with garlic-infused olive oil and lemon zest. Serves 2 to 4.

Source: Standard Tap, 901 N. 2nd St.

VEGETABLE NAPOLEON

For the grilled vegetables:

1 large Japanese eggplant

2 roasted peppers (peeled and

seeded)

8 portobello mushroom caps, steamed and rubbed

1 large zucchini

1 large yellow squash

8 ounces baby spinach

1 clove garlic, chopped

1 shallot, chopped

For the goat cheese base:

5 ounces imported goat cheese

2 ounces cream cheese

1 tablespoon chopped dill

1 tablespoon chopped tarragon

1 tablespoon chopped thyme

1 chopped shallot

For the balsamic glaze:

4 ounces balsamic vinegar

2 ounces granulated sugar

Marinate the zucchini, squash, eggplant, mushrooms and peppers in garlic, some shallot, salt and pepper, then grill.

In a separate pan, saute spinach in oil and garlic in a very hot pan.

In a small bowl, mix fresh goat cheese with dill, tarragon, thyme and shallot until incorporated.

In a small pot, create the balsamic reduction by boiling a mixture of balsamic vinegar and granulated sugar down to a thick enough consistency that allows it to pour without streaking the plate.

To prepare the stacked entree, decorate the plate with the balsamic reduction, then place spinach on top. Top with cheese spread, then stack vegetables on top of cheese. Serves 4.

Source: New Wave Cafe, 784 S. 3rd St.