I would be very curious to know how that Rye Ale turns out, if you choose to do that one. I like the Liberty and Sterling hops they include for that recipe. I've used Sterling for flavor/aroma on several batches and love the results.
And according to the NB website, that Rye extract is 70% 2-row, 20% rye and 10% caramel 40L. That means it isn't straight up Rye, but rather the more typical mix of a bit of Rye with a lot of base malt.
So, I vote for doing the American Rye Ale and reporting back to us about how it turns out.
On deck - a few single hopped pale ales - Cascade, Calypso, and Legacy
Primary/Secondary - Cascade Pale Ale; Northern Brewer's Oud Bruin de Table / nada
Bottled - Imperial India Pilsner Ale; Little Gyle Palesner; Guajillo Ancho Brown Ale; Back To School Porter, an Imperial Robust Porter with vanilla beans added