Omnivore? Pescetarian? Vegetarian? Vegan? We've got a little something for everyone in this week's roundup.

Meat

• The Los Angeles Times grills up simple herbed pork chops with tomatoes, potatoes and spinach (pictured left).
• The Miami Herald suggests a twist on the classic meatloaf – fill it with potatoes or rice and other ingredients and roll it up around the stuffing.
• The St. Louis Post-Dispatch suggests celebrating St. Patrick's Day with Mini Corned Beef and Cabbage Rolls.
• Pescetarian? Try the Seattle Times' Coconut Shrimp Lettuce Wraps.
• The Chicago Tribune is also thinking Irish with Haddock Fillets in Cider, Whiskey-Braised Pork, and Stout-Braised Lamb Shanks.

Un-Meat

• The Oregonian adds "meaty greens" to a Three-Cheese and Swiss Chard Pizza.
• The Denver Post is putting up mushrooms. Tip: pre-cooking and freezing works best.
• Cutting back on meat or giving it up all together? The Houston Chronicle has recipes to help with the transition (pictured right), including Turkish-Style Eggplant with Yogurt Sauce and Pasta with Hearty Lentil and Spinach Sauce.
• Vegetarians don't have to sit this St. Patrick's Day out with recipes like Roasted Garlic and Parsnip Puree and Colcannon.
  

Plus: Here's something everyone can agree on - bread! The San Francisco Chronicle has 33 ways to use leftovers (that is, if you have any).

Related: National Food Roundup: Sprouted Bread

(Images: Kirk McKoy/Los Angeles Times and Nick de la Torre/Houston Chronicle)